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5.0 from 21 votes

Grilled Steak Salad with Balsamic Vinaigrette

With perfectly grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Course: Salad
Cuisine: American , International

Ingredients

  • 3 ears corn husks and silk removed
  • 1 tablespoon butter at room temperature
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ pounds flank steak
  • 1 tablespoon canola oil
  • 1 head romaine roughly chopped
  • 6 Campari tomatoes quartered
  • ½ small red onion thinly sliced
  • 4 ounces crumbled blue cheese
For the balsamic vinaigrette
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to taste; set aside.
  2. Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately.