Summer Grilled Steak Salad
This Summer Grilled Steak Salad is made with juicy grilled top sirloin, sweet corn, avocado, cherry tomatoes, blue cheese and pickled red onions tossed with a simple homemade red wine vinaigrette. It's a fresh, satisfying dinner that's perfect for summer!
Servings: 4 servings
Calories: 461kcal
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
Calories: 461kcal | Carbohydrates: 21g | Protein: 46g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 113mg | Sodium: 323mg | Potassium: 1379mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3598IU | Vitamin C: 41mg | Calcium: 166mg | Iron: 4mg