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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.

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

  1. Preheat grill or grill pan to medium-high heat.
  2. Season steak with salt and pepper, and drizzle with olive oil.
  3. 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.
  4. Grill or boil corn if not already cooked, then slice off the kernels.
  5. Arrange salad greens in a large bowl or on a platter.
  6. Top with cherry tomatoes, corn kernels, and red onion slices.
  7. Place sliced steak over the salad and drizzle with balsamic vinaigrette.
  8. 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

Find it online: https://tastyera.com/grilled-steak-salad-with-corn-and-cherry-tomatoes/