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Summer steak salad with grilled corn and fresh vegetables in a bowl

Summer Steak and Grilled Corn Salad Bowl

A vibrant and fresh salad combining juicy grilled steak, sweet charred corn, and crisp vegetables, ideal for summer gatherings or quick family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Grilled
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound Juicy grilled steak Flank steak or sirloin works best
Veggies
  • 2 ears Sweet corn Grilled and charred
  • 5 ounces Mixed salad greens Your choice of greens
  • 1 cup Cherry tomatoes Halved
  • 1 cup Cucumbers Sliced
  • 1/4 medium Red onion Thinly sliced
Sauce
  • 3 tablespoons Olive oil
  • 2 tablespoons Lime juice Freshly squeezed
Spices
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Method
 

Preparation
  1. Grill the steak to your desired doneness, then let it rest before slicing.
  2. Grill the corn until charred, then cut the kernels off the cob.
  3. In a large bowl, combine the salad greens, cherry tomatoes, cucumbers, and red onion.
  4. Add the sliced steak and corn to the salad.
  5. Drizzle with olive oil and lime juice, then season with salt and pepper to taste.
  6. Toss the salad to combine and serve immediately.

Notes

For the best flavor, marinate the steak for a few hours before grilling. Use high heat for grilling to achieve a nice char on the corn and steak. Feel free to mix in leftover grilled vegetables for extra flavor and texture. Store any leftovers in an airtight container in the fridge for up to three days.