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Grilled Balsamic Steak and Corn Salad

A gourmet salad featuring tender grilled steak, charred corn wheels, and pungent blue cheese over greens with a tangy balsamic vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Steakhouse
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lbs steak (Ribeye or Sirloin) at room temperature
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper freshly cracked
  • 0.5 tsp garlic powder
Salad
  • 2 ears fresh corn shucked
  • 5 cups mixed greens or arugula
  • 0.5 cup blue cheese crumbled
Balsamic Vinaigrette
  • 0.33 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic minced

Equipment

  • Grill or Cast Iron Skillet
  • Tongs
  • Large Platter
  • Sharp knife

Method
 

  1. Preheat grill to high heat. Season steak generously with olive oil, salt, pepper, and garlic powder.
  2. Brush corn with a little oil. Place steak and corn on the hot grill.
  3. Grill steak 4-5 minutes per side for medium-rare (135°F). Grill corn for 10 minutes, rotating often until charred.
  4. Remove steak and corn. Let steak rest for 10 minutes. Slice corn into rounds or cut kernels off cob.
  5. Whisk dressing ingredients in a small bowl until emulsified.
  6. Assemble salad: Layer greens, steak slices, grilled corn, and blue cheese on a platter.
  7. Drizzle with balsamic dressing and serve warm.

Notes

Resting the steak is critical to keep the juices inside the meat rather than running all over your salad plate.