Summer Grilled Steak Salad
This Summer Grilled Steak Salad is the kind of dinner I make on repeat all summer long. Juicy grilled steak, sweet corn, creamy avocado, tangy pickled red onions and blue cheese are tossed with a simple red wine vinaigrette for a fresh, satisfying meal that doesn’t feel like “just another salad”. It’s a high protein summer dinner that’s perfect for weeknights or entertaining!
When the weather is hot, I’m all about meals that are satisfying without being heavy. This Grilled Steak Salad has been on repeat at our house lately.
Juicy grilled steak is paired with sweet summer corn, ripe tomatoes, creamy avocado, tangy pickled red onions and crumbled blue cheese over a bed of fresh greens. Everything gets tossed with a simple homemade red wine vinaigrette that ties all the flavors together.
Top sirloin is one of my favorite cuts because it delivers plenty of flavor without the higher price tag, and it grills beautifully every time. If another grilling steak is your favorite, it’ll work just as well here.
This is one of those salads that feels restaurant-worthy without much extra effort. The steak and corn can even be grilled ahead of time, making it perfect for busy weeknights or casual summer entertaining.
Be sure to browse my collection of high protein salads for even more dinner-worthy salad recipes.
Why you’ll love this recipe
- This is no boring salad, and it actually leaves you feeling satisfied.
- Most of the prep can be done ahead, which makes busy weeknights much easier.
- Every bite has a little bit of everything—tender steak, sweet corn, creamy avocado and tangy blue cheese.
- It’s easy to adapt based on what’s in season or what you have on hand.
Recipe ingredients
- Steak. I used top sirloin because it’s nice and lean, more affordable and it grills up tender and juicy every time. You can certainly use your favorite variety of steak, or prepare my grilled tri tip roast and use the leftovers here.
- Greens. Spring mix lettuce was my choice here, but arugula or baby spinach work as well.
- Corn. Fresh sweet corn is one of the best parts of this salad. Grilling it adds a little smoky flavor and brings out its natural sweetness.
- Avocado. The creamy texture is a must in this salad.
- Cherry tomatoes. Adds a juicy pop of sweetness.
- Pickled red onions. These add bright, tangy flavor and balance the richness of the steak and blue cheese. I almost always keep a jar in the refrigerator! If you don’t have time to make them, use raw red onion as desired.
- Blue cheese. A little goes a long way here. If blue cheese isn’t your favorite, feta or goat cheese are both delicious substitutes.
- Dressing. The tangy flavor of my red wine vinaigrette complements these ingredients perfectly. My balsamic vinaigrette is another wonderful option.
See the recipe card below for the full list of ingredients and quantities.
How to make grilled steak salad
This steak salad recipe comes together in just a few simple steps. Grill the steak and corn, prep the remaining ingredients while the steak rests, then toss everything together with the vinaigrette.
Pro tip: Grill the steak and corn at the same time. By the time the steak has rested, the corn will be cool enough to cut off the cob, and everything is ready to assemble.
See the recipe card below for full instructions.
Tips for success
- Be sure to allow the steaks to come to room temperature 20-30 minutes prior to grilling them for even cooking.
- Cook the steak to 135–140°F for tender, juicy results. An instant-read thermometer takes the guesswork out of grilling and helps prevent overcooking.
- Let the steak rest for 5–10 minutes before slicing.
- Slice the steak against the grain for the most tender bites.
- Prep the pickled onions and dressing up to a day ahead.
- For best results, dress the salad just before serving.
Variations
- Swap blue cheese for feta or goat cheese.
- Use grilled peaches instead of tomatoes for a fruity twist.
- Add grilled asparagus or zucchini.
- Substitute grilled chicken if you don’t have steak. You can also use leftover pan seared steak or grilled tomahawk steak.
- Try this steak salad with sweet, tangy balsamic vinaigrette.
More salad recipes you’ll love:
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Summer Grilled Steak Salad
Ingredients
- 1.5 lbs. top sirloin steak sub with your favorite cut; see note 2
- 2 ears corn shucked; about 2 cups corn kernels
- 1 tablespoon avocado oil sub with your favorite
- 5 ounces spring lettuce
- 1 pint cherry tomatoes halved
- 1 large avocado pitted and diced
- 1/2 cup quick pickled red onions use raw red onion as desired
- 1/2 cup crumbled blue cheese sub with feta or goat cheese
- 1/4 cup freshly chopped chives optional
- red wine vinaigrette
Instructions
- Preheat a grill to medium-high heat (about 450 degrees).
- Remove the steaks from the refrigerator 20–30 minutes before grilling. Pat them dry with paper towels, and season both sides generously with salt and freshly ground black pepper. Brush the corn lightly with oil and season with salt.1.5 lbs. top sirloin steak, 2 ears corn, 1 tablespoon avocado oil
- Place the steaks and corn on the grill. Sear the steaks for 3–4 minutes per side, then continue cooking, flipping occasionally, until they reach your preferred doneness. I like to cook top sirloin to 140°F (medium) for a tender, juicy steak. Grill the corn, turning occasionally, until lightly charred and tender, about 10–12 minutes.
- Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing thinly against the grain. When the corn is cool enough to handle, remove the corn kernels from the cob and assemble the salad.
- Arrange the spring mix on a large serving platter or divide among four plates or bowls. Top with the sliced steak, corn, tomatoes, avocado, pickled red onions and blue cheese. Drizzle with the vinaigrette, garnish with fresh chives if desired, and serve immediately.5 ounces spring lettuce, 1 pint cherry tomatoes, 1 large avocado, 1/2 cup quick pickled red onions, 1/2 cup crumbled blue cheese, 1/4 cup freshly chopped chives, red wine vinaigrette
Notes
- Pro tip: Grill the steak and corn at the same time. By the time the steak has rested, the corn will be cool enough to cut off the cob, and everything is ready to assemble.
- Top sirloin steak is a lean, more affordable cut of steak. Ribeye or New York steaks are pricier but great for this recipe as well.
- Prepare the dressing and quick pickled red onions (if using) up to a day in advance.
- Nutrition information does not include the dressing as that information has been calculated in a separate post.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
