Lunch: Chipotle-Coffee Steak Salad With Grilled Corn and Tomatoes

Recipe by Anna Stockwell Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.

Ingredients

2 teaspoons finely ground coffee
1 teaspoon chipotle chile powder
3 teaspoons kosher salt, divided
1 1/2 teaspoons brown sugar, divided
1 teaspoon ground coriander, divided
2 (8 –10-ounce) New York strip steaks
3 tablespoons olive oil, plus more for brushing
2 ears of corn, husked
1 pint cherry tomatoes
3 tablespoons fresh lime juice (from about 2 limes)
2 heads of romaine hearts, torn (about 8 cups)
3/4 cup Pickled Onions
1/2 cup crumbled Cotija or feta cheese (about 2.5 ounces)
1/2 cup coarsely chopped cilantro, plus more for serving

Instructions

Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1 –2 hours.
Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120 °F, 8 –10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5 –10 minutes for tomatoes and 10 –15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.