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Grilled Steak Salad
with corn / tomatoes / shallot vinaigrette

Active: 35 min Total: 35 min

The warm, grilled steak served over fresh summery ingredients will make this salad a staple for the warmer months.
Smarts #1: Want to add even more crunch? This salad would be great with crushed tortilla chips tossed in with the fresh ingredients (use them in addition to or instead of the pepitas).
Smarts #2: If you can get fresh corn on the cob, you can char the cobs on the grill at the same time as the steak and then slice the corn off the cobs for the salad. This will give the salad even more smoky flavor.

Tags

Ingredients

Servings:
4
Metric
Grilled Steak Salad:
  • Celery - 2 stalks, thinly sliced
  • Corn kernels, fresh or frozen - 2 cups
  • Steak, sirloin, flank or skirt - 1 1/4 lbs
  • Lettuce, green leaf - 8 oz, chopped (sub mixed greens or baby spinach)
  • Tomatoes, cherry or grape - 1 1/2 cups, halved
  • Avocados - 1, cubed
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Shallot Vinaigrette (ingredients listed separately) - 1 Tbsp + 5 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup
Shallot Vinaigrette:
  • Shallots - 2 cloves, diced
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 2 tsp
  • Oil, olive - 4 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. If prepping right before cooking, get grill heating before continuing with prep.
  2. Celery / Shallots - Prep as directed. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 2 days ahead)
  5. Steak - Tenderize steak with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  6. Lettuce / Tomatoes / Avocados / Green onions - Prep as directed.

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Make

  1. Heat up grill to 500F / 260C.
  2. Clean grates and brush with some cooking oil. Add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. In the last minute of cooking brush both sides of the steak with the first portion of shallot vinaigrette. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  3. Remove steak from heat and transfer to a serving plate. Let steak rest, covered, for 5 to 10 minutes.
  4. While steak rests, toss lettuce with celery, corn, tomatoes, avocados, green onions, and pepitas. Add second portion of shallot vinaigrette until dressed to your liking.
  5. Slice steak and serve on top of salad. Enjoy!

Prep

  1. Celery / Shallots - Prep as directed. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 2 days ahead)
  4. Steak - Tenderize steak with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Lettuce / Tomatoes / Avocados / Green onions - Prep as directed.

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Make

  1. Heat a skillet over medium-high heat. Brush with some cooking oil and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. In the last minute of cooking brush both sides of the steak with the first portion of shallot vinaigrette. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  2. Remove steak from heat and transfer to a serving plate. Let steak rest, covered, for 5 to 10 minutes.
  3. While steak rests, toss lettuce with celery, corn, tomatoes, avocados, green onions, and pepitas. Add second portion of shallot vinaigrette until dressed to your liking.
  4. Slice steak and serve on top of salad. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (22)
Gluten-free (1)
No ratings yet.
Paleo (0)
Vegetarian (9)

18 reviews

Not bad, but nothing special.

By: Lynn
Posted: Jul 18, 2020
Diet: Original
0 Helpful

Decent but not good enough to make again

By: Namrita
Posted: Jul 16, 2020
Diet: Vegetarian
0 Helpful

This was a great summer salad - I made this with the first fresh corn of the season, and that added a ton of flavor.

By: Melissa
Posted: Jul 14, 2020
Diet: Original
0 Helpful

Not blown away but still a really nice meal!

By: Catherine
Posted: Jul 07, 2020
Diet: Gluten-free
0 Helpful

Cooksmarts salads are always good! I liked the tofu and can see making it again for sure.

By: Delaney
Posted: Jul 03, 2020
Diet: Vegetarian
0 Helpful

I really liked this with tofu, but want to have a different dressing next time, like maybe a creamy cilantro dressing or something. Definitely enjoyed doing it on the grill and the corn on the grill also. Will try the steak version in the future.

By: Kristine
Posted: Jul 03, 2020
Diet: Vegetarian
0 Helpful