Grilled Steak Salad with Balsamic Vinaigrette

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

I feel like salads sometimes have that sad reputation as that boring salad. Except nothing about this is boring or mundane at. all.

Hello? We have perfectly grilled steak for starters! All it needs is a simple brush of canola oil, salt and pepper. Nothing fancy here.

And while we have that grill fired up, we can throw some fresh corn right on there for those charred, smoky corn kernels. Grilled corn = bomb.com.

Once your steak and corn are ready to go, you can serve with chopped romaine, fresh Campari tomatoes, thinly sliced red onion and crumbled blue cheese, drizzled with my super easy and quick balsamic vinaigrette.

This is so simple yet so so good. And so not boring.

Grilled Steak Salad with Balsamic Vinaigrette

Yield: 6 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

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

Print Recipe

summer

Grilled Steak Salad with Balsamic Vinaigrette

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 3 ears corn, husks and silk removed
• 1 tablespoon butter, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds flank steak
• 1 tablespoon canola oil
• 1 head romaine, roughly chopped
• 6 Campari tomatoes, quartered
• 1/2 small red onion, thinly sliced
• 4 ounces crumbled blue cheese

For the balsamic vinaigrette

• 1/3 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

Directions:

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.

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