Grilled Steak Salad

Here's a brilliant steak dinner idea: Make the most of a great cut of beef by slicing and serving atop a big bowl of veggies. This well-balanced grilled steak salad recipe makes for a crowd-pleasing summer dinner.

Grilled Steak Salad
Prep Time:
30 mins
Marinate Time:
30 mins
Grill Time:
17 mins
Total Time:
30 mins


  • Cilantro Dressing

  • 8 ounce beef sirloin or beef flank steak

  • 2 small yellow and/or red sweet peppers, stemmed, seeded, and halved

  • 1 ear fresh corn, husked and silks removed

  • 2 green onions, trimmed

  • Nonstick cooking spray

  • 4 cherry tomatoes, halved

  • ¼ of a small avocado, halved, seeded, peeled, and thinly sliced (optional)

  • 2 cup torn romaine lettuce

  • Fresh cilantro sprigs

Cilantro Dressing

  • 3 tablespoon lime juice

  • 2 tablespoon chopped shallot

  • 2 tablespoon snipped fresh cilantro

  • 1 tablespoon olive oil

  • 1 tablespoon water

  • 2 teaspoon honey

  • 1 large clove garlic, peeled and quartered

  • ½ teaspoon chili powder

  • ¼ teaspoon salt

  • ¼ teaspoon ground cumin


  1. Prepare Cilantro Dressing; divide Dressing into two portions.

  2. Trim fat from steak. If using flank steak, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of the Cilantro Dressing over steak in bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.

  3. Coat sweet pepper, corn, and green onions with cooking spray.

  4. For a charcoal grill, grill steak and corn on the rack of an uncovered grill directly over medium coals until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)

  5. Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce. Drizzle with the reserved portion of the Cilantro Dressing. Garnish with cilantro sprigs.

Cilantro Dressing

  1. In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined.

Nutrition Facts (per serving)

357 Calories
15g Fat
31g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 357
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 47mg 16%
Sodium 376mg 16%
Total Carbohydrate 31g 11%
Total Sugars 13g
Protein 29g
Vitamin C 2.6mg 13%
Calcium 101mg 8%
Iron 4mg 22%
Potassium 1072mg 23%
Folate, total 161.3mcg
Vitamin B-12 1.1mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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