Description
Grilled Steak Salad with Corn and Cherry Tomatoes is a hearty and colorful main course salad that combines smoky grilled steak with sweet corn, juicy cherry tomatoes, and crisp greens, all topped with a flavorful vinaigrette.
Ingredients
Units
Scale
- 1 lb steak (ribeye, sirloin, or flank)
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels (grilled or boiled)
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette or dressing of choice
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season steak with salt and pepper, and drizzle with olive oil.
- Grill steak for 4–5 minutes per side until desired doneness is reached. Let rest for 5–10 minutes, then slice thinly against the grain.
- Grill or boil corn if not already cooked, then slice off the kernels.
- Arrange salad greens in a large bowl or on a platter.
- Top with cherry tomatoes, corn kernels, and red onion slices.
- Place sliced steak over the salad and drizzle with balsamic vinaigrette.
- Serve immediately while the steak is warm.
Notes
- Add avocado slices for extra creaminess.
- Sprinkle with crushed red pepper or add jalapeños for a spicy kick.
- Top with blue cheese, feta, or Parmesan for added flavor.
- Swap steak for grilled chicken or shrimp for variety.
- Serve over grains like quinoa or farro to make it more filling.
- Store salad components separately for up to 3 days in the fridge.
- Reheat steak in a skillet or enjoy it cold in the salad.
Nutrition
- Serving Size: 1 salad
- Calories: 380
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg