Grilled Steak Salad with Balsamic Vinaigrette
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Salad
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Cuisine
American, International
Grilled Steak Salad with Balsamic Vinaigrette
Description
This salad recipe begins by preparing a vinaigrette from extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and seasoning. Corn on the cob is brushed with butter, seasoned, and grilled until charred and tender, then cooled and kernaled. Flank steak, seasoned and oiled, is grilled medium-rare and rested before slicing thinly against the grain to maintain tenderness.
A bed of roughly chopped romaine lettuce serves as the base, layered with grilled corn kernels, steak slices, quartered Campari tomatoes, thinly sliced red onion, and crumbled blue cheese. The balsamic vinaigrette is drizzled over and gently tossed to combine. This combination provides a variety of textures from crunchy lettuce and corn to soft tomatoes and creamy blue cheese, along with smoky and savory notes from the grilled components.
The salad is best served immediately while the steak is still warm enough to enhance the flavors without wilting the lettuce. It functions well as a main dish for warmer weather or when craving a hearty yet fresh meal combining grilled proteins and vegetables.
Ingredients
- 3 corn husks and silk removed, ears
- 1 tablespoon butter at room temperature
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ pounds flank steak
- 1 tablespoon canola oil
- 1 romaine lettuce roughly chopped, head
- 6 tomato quartered, Campari
- ½ red onion thinly sliced, small
- 4 ounces blue cheese crumbled
For the balsamic vinaigrette
- ⅓ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to taste; set aside.
- Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste.
- Add corn to grill, and cook, turning occasionally, until charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
- Brush steak with canola oil; season with salt and pepper, to taste. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes; thinly slice against the grain.
- To assemble the salad, place romaine lettuce in a large bowl; top with corn, steak, tomatoes, onion and blue cheese. Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
- Serve immediately.
User Reviews
Overall Rating
5
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