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Brazilian Barbecue Steak Salad

Urban Accents Marinade Recipe

Steak night doesn’t have to mean mashed potatoes and creamed spinach! We paired a juicy, marinated ribeye steak with a vibrant salad for a this low-carb, high-protein dinner.

10 min
10 min
Ready in:
20 min


  1. Cover steaks in marinade and let sit at room temperature for 30 minutes. Room temperature steaks cook faster and more consistently than chilled.
  2. While steaks marinate, prep veggies: clean corn, dice avocado, cut limes, onion, halve tomatoes.
  3. For medium-rare steak: grill or broil 3-5 minutes per side. Brush with more sauce as they cook, and add more when finished cooking. Grill or broil corn alongside steaks. Allow steaks to rest 5-7 minutes before slicing. While steaks rest, cut corn kernels off the cobs.
  4. Serve steaks on a bed of arugula and topped with avocado, corn, tomatoes, and onion and finished with a squeeze of lime. Other garnish could include cilantro, green onion, slivered radishes.

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