Grilled Steak and Corn Salad with Green Dressing
Grilled Steak and Corn Salad with Green Dressing
Ingredients
For the Salad
- 1 1/2 pounds steak, such as sirloin or flank steak
- 2 corn on the cob, grilled, kernels removed
- 5 ounces microgreens, or other leafy greens like mixed greens or spinach
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon flaky salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil, for steak
For the Green Dressing
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup fresh cilantro, packed, roughly chopped
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the green dressing: In a blender or food processor, combine the parsley, cilantro, minced garlic, Dijon mustard, red wine vinegar, olive oil, honey, salt, and black pepper. Blend until smooth and creamy. Set aside.
⏱️ 5 min
- 2
Season the steak: Pat the steak dry with paper towels. Rub with 1 tablespoon of olive oil, then season generously with 1/2 teaspoon of flaky salt and 1/4 teaspoon of black pepper on both sides.
⏱️ 3 min
- 3
Grill the steak: Preheat a grill or grill pan to medium-high heat. Place the seasoned steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or until desired doneness is reached. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
⏱️ 10 min
- 4
Rest and dice the steak: Once grilled, remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute. After resting, slice the steak against the grain, then dice it into bite-sized cubes.
⏱️ 7 min
- 5
Prepare the corn: If not already grilled, grill the corn on the cob until slightly charred and tender. Once cool enough to handle, carefully remove the kernels from the cobs using a sharp knife.
⏱️ 5 min
- 6
Assemble the salad: In a large serving bowl, create a bed of microgreens (or your chosen leafy greens). Evenly scatter the diced red bell pepper, diced cucumber, grilled corn kernels, and crumbled feta cheese over the greens.
⏱️ 5 min
- 7
Add steak and dress: Add the diced grilled steak to the salad bowl. Drizzle a generous amount of the prepared green dressing over the entire salad.
⏱️ 2 min
- 8
Toss and serve: Using two large spoons or salad tongs, gently toss the salad until all ingredients are well combined and coated with the dressing. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Steak and Corn Salad with Green Dressing
For the Salad
- 1 1/2 pounds steak, such as sirloin or flank steak
- 2 corn on the cob, grilled, kernels removed
- 5 ounces microgreens, or other leafy greens like mixed greens or spinach
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon flaky salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil, for steak
For the Green Dressing
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup fresh cilantro, packed, roughly chopped
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the green dressing: In a blender or food processor, combine the parsley, cilantro, minced garlic, Dijon mustard, red wine vinegar, olive oil, honey, salt, and black pepper. Blend until smooth and creamy. Set aside.
⏱️ 5 min - 2
Season the steak: Pat the steak dry with paper towels. Rub with 1 tablespoon of olive oil, then season generously with 1/2 teaspoon of flaky salt and 1/4 teaspoon of black pepper on both sides.
⏱️ 3 min - 3
Grill the steak: Preheat a grill or grill pan to medium-high heat. Place the seasoned steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or until desired doneness is reached. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
⏱️ 10 min - 4
Rest and dice the steak: Once grilled, remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute. After resting, slice the steak against the grain, then dice it into bite-sized cubes.
⏱️ 7 min - 5
Prepare the corn: If not already grilled, grill the corn on the cob until slightly charred and tender. Once cool enough to handle, carefully remove the kernels from the cobs using a sharp knife.
⏱️ 5 min - 6
Assemble the salad: In a large serving bowl, create a bed of microgreens (or your chosen leafy greens). Evenly scatter the diced red bell pepper, diced cucumber, grilled corn kernels, and crumbled feta cheese over the greens.
⏱️ 5 min - 7
Add steak and dress: Add the diced grilled steak to the salad bowl. Drizzle a generous amount of the prepared green dressing over the entire salad.
⏱️ 2 min - 8
Toss and serve: Using two large spoons or salad tongs, gently toss the salad until all ingredients are well combined and coated with the dressing. Serve immediately.
⏱️ 3 min