Grilled Steak Salad with Corn and Cherry Tomatoes is a vibrant, hearty dish that combines the smoky richness of grilled beef with the freshness of seasonal vegetables. This salad features tender, juicy steak slices atop a bed of greens, punctuated with sweet corn kernels and juicy cherry tomatoes, making it a perfect main course for warm-weather dining or a light yet satisfying meal any time of the year.

Why You’ll Love This Recipe

Balanced and Nutritious: Offers a great mix of protein, vegetables, and healthy fats.
Full of Flavor: The smoky grilled steak contrasts beautifully with the sweet and tangy vegetables.
Quick and Simple: Ready in under 30 minutes with minimal prep.
Visually Appealing: Bright, colorful, and perfect for impressing guests.
Customizable: Easy to adapt with different dressings or toppings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Steak (ribeye, sirloin, or flank steak recommended)
Olive oil
Salt and black pepper
Mixed salad greens
Cherry tomatoes, halved
Fresh corn kernels (grilled or boiled)
Red onion, thinly sliced
Balsamic vinaigrette or dressing of choice

Directions

Preheat your grill or grill pan to medium-high heat.
Season the steak generously with salt and pepper. Drizzle with olive oil.
Grill the steak for 4–5 minutes per side (depending on thickness) until desired doneness is reached. Let rest for 5–10 minutes, then slice thinly against the grain.
While the steak rests, grill or boil corn if not already prepared, then slice off the kernels.
In a large bowl or platter, arrange the salad greens as the base.
Top with halved cherry tomatoes, corn kernels, and sliced red onion.
Add sliced steak on top and drizzle with balsamic vinaigrette or preferred dressing.
Serve immediately while the steak is still warm.

Servings and timing

Servings: 4
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add Avocado: Sliced avocado adds creaminess and richness.
Spicy Version: Sprinkle with crushed red pepper or add sliced jalapeños.
Cheese Topping: Add crumbled blue cheese, feta, or shaved Parmesan for an extra savory touch.
Different Protein: Substitute grilled chicken or shrimp for the steak.
Grain Base: Serve over quinoa or farro to make it more filling.

Storage/Reheating

Storage: Store components separately for best results. Keep steak, vegetables, and dressing in separate containers in the refrigerator for up to 3 days.
Reheating: Gently reheat steak slices in a skillet over medium heat or enjoy cold in the salad. Avoid microwaving with the salad greens.

FAQs

What kind of steak is best for this salad?

Flank, ribeye, or sirloin steaks are great choices due to their flavor and tenderness when grilled.

Can I use canned or frozen corn?

Yes, but fresh grilled corn provides the best texture and flavor. Thaw frozen corn before using.

How do I know when my steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

What dressing pairs best with this salad?

A balsamic vinaigrette works beautifully, but ranch, chimichurri, or a garlic-herb dressing are also great.

Can I prepare this salad ahead of time?

Yes, you can prepare all the components in advance. Assemble just before serving to keep it fresh.

Is this salad suitable for a keto diet?

Yes, this is naturally low in carbs and high in protein, making it keto-friendly.

How can I make this salad more filling?

Add grains like quinoa, bulgur, or roasted potatoes for extra sustenance.

What wine pairs well with this salad?

A medium-bodied red wine like Merlot or a bold rosé complements the steak and vegetables.

Do I need to let the steak rest?

Yes, resting the steak allows juices to redistribute, resulting in more flavorful, tender meat.

Can I use a stovetop grill pan?

Absolutely. A cast-iron grill pan is a great alternative if you don’t have access to an outdoor grill.

Conclusion

Grilled Steak Salad with Corn and Cherry Tomatoes is a wholesome and satisfying meal that brings together robust flavors and fresh ingredients. Perfect for lunch or dinner, this salad is easy to prepare and endlessly customizable. Whether you’re hosting a summer gathering or simply want a nutritious, protein-packed dish, this steak salad will become a reliable go-to in your recipe rotation.

Grilled Steak Salad with Corn and Cherry Tomatoes

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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.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American

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

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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.