This Summer Grilled Steak Salad is a favorite for warm-weather dinners. Juicy grilled steak, sweet corn, ripe cherry tomatoes, creamy avocado, tangy pickled red onions and crumbled blue cheese are tossed with a simple red wine vinaigrette to create a fresh, hearty meal that never feels like “just another salad.” It’s a protein-forward summer dinner that works well for weeknights, casual gatherings, or an easy al fresco meal.
When the temperature rises, I prefer dinners that feel satisfying without weighing you down. This Grilled Steak Salad has been on repeat because it balances bright, seasonal produce with savory grilled steak for a complete meal in one bowl.
The salad pairs simply seasoned, grilled top sirloin with fresh summer corn, juicy cherry tomatoes, creamy avocado and a touch of bold blue cheese. Quick pickled red onions add an acidic contrast that brightens the whole dish. A straightforward red wine vinaigrette ties everything together and keeps the flavors clean and lively.
Top sirloin is an economical, lean cut that grills well and stays tender when cooked to the recommended temperature. If you prefer another grilling steak—like ribeye or New York strip—use that instead. The recipe is flexible and welcomes leftovers, which makes it helpful for planning and meal prep.
This salad looks and tastes restaurant-quality with minimal effort. Grill the steak and corn ahead of time if you like; both hold up well and make assembling the salad quick when it’s time to eat.
Why you’ll love this recipe
- This is a filling, flavorful salad that satisfies like a main course.
- Much of the prep can be done ahead, making weeknight dinners easier.
- Every bite combines tender steak, sweet corn, creamy avocado and tangy blue cheese for a balanced texture and flavor profile.
- It’s adaptable: swap ingredients based on what’s fresh or what you have on hand.
Recipe ingredients
- Steak: Top sirloin is lean, flavorful and budget-friendly. Use your preferred grilling steak if you like.
- Greens: A spring mix provides variety; arugula or baby spinach are good alternatives.
- Corn: Fresh sweet corn is ideal. Grilling the cobs adds a light smoky note and brings out sweetness.
- Avocado: Adds a creamy, rich texture that complements the steak and vinaigrette.
- Cherry tomatoes: Halved cherry tomatoes give bursts of juicy sweetness.
- Pickled red onions: Quick pickled red onions bring acidity and brightness. If you don’t have pickled onions ready, thinly sliced raw red onion will work.
- Blue cheese: Use crumbled blue cheese sparingly for a punch of tang; feta or goat cheese are good substitutes if preferred.
- Dressing: A simple red wine vinaigrette complements these ingredients. A balsamic vinaigrette would also work well for a slightly sweeter note.
Quantities and complete ingredient list appear in the recipe card below.
How to make grilled steak salad
The method is straightforward: grill steak and corn, prep the remaining ingredients while the steak rests, then assemble and toss with the vinaigrette.
Pro tip: Grill the steak and corn at the same time. When the steak rests, the corn will cool enough to cut off the cob, and you can finish assembling the salad quickly.
Full step-by-step instructions are included in the recipe card below.
Tips for success
- Bring steaks to room temperature for 20–30 minutes before grilling; this helps them cook evenly.
- Cook the steak to 135–140°F for a tender, juicy result; use an instant-read thermometer to avoid overcooking.
- Let the steak rest for 5–10 minutes before slicing to retain juices.
- Slice steak against the grain for the most tender bites.
- Make the pickled onions and dressing up to a day ahead to save time on the day you serve the salad.
- Dress the salad just before serving so the greens remain crisp.
Variations
- Swap blue cheese for feta or goat cheese if you prefer a milder flavor.
- Replace tomatoes with grilled peaches for a sweet, summery twist.
- Add other grilled vegetables like asparagus or zucchini for more texture.
- Use grilled chicken or leftover roast beef if you don’t have steak on hand.
- Try switching the dressing to a balsamic vinaigrette for a sweeter, tangier profile.
More salad ideas you’ll love
- Summer salad combinations featuring seasonal produce
- Classic Cobb-style salads with protein and robust toppings
- Crisp Asian-inspired chicken salads with crunchy vegetables
- Seafood salads such as grilled shrimp or salmon Niçoise
- Hearty chopped or Italian-style salads with bold dressings
Did you try this recipe? If so, leave a review below and tag the creator on social media so others can see your version.
Summer Grilled Steak Salad
Ingredients
- 1.5 lbs. top sirloin steak (substitute your favorite cut if desired)
- 2 ears corn, shucked (about 2 cups kernels)
- 1 tablespoon avocado oil, or other cooking oil
- 5 ounces spring lettuce or mixed greens
- 1 pint cherry tomatoes, halved
- 1 large avocado, pitted and diced
- 1/2 cup quick pickled red onions (or raw red onion to taste)
- 1/2 cup crumbled blue cheese (or feta/goat cheese)
- 1/4 cup freshly chopped chives, optional
- Red wine vinaigrette (to taste)
Instructions
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Preheat a grill to medium-high heat, approximately 450°F (232°C).
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Remove steaks from the refrigerator 20–30 minutes before grilling. Pat them dry, season generously with salt and freshly ground black pepper. Lightly brush corn with oil and sprinkle with salt.
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Place steaks and corn on the grill. Sear steaks 3–4 minutes per side, then continue cooking to your desired doneness. For top sirloin, aim for about 140°F for a tender, juicy result. Grill corn, turning occasionally, until lightly charred and tender, roughly 10–12 minutes.
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Transfer steaks to a cutting board and let rest 5–10 minutes. When the corn is cool enough, cut the kernels from the cob. Slice the steak thinly against the grain.
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Arrange greens on a large platter or divide between serving bowls. Top with sliced steak, corn kernels, tomatoes, avocado, pickled red onions and blue cheese. Drizzle with red wine vinaigrette, garnish with chives if using, and serve immediately.
Notes
- Pro tip: Grill the steak and corn together. While the steak rests after cooking, the corn will cool enough to cut off the cob so you can assemble the salad without delay.
- Top sirloin is a lean, affordable option. Ribeye or New York strip will work and deliver more marbling if preferred.
- Prepare the dressing and quick pickled red onions up to a day in advance to save time.
- Nutrition totals below do not include the dressing unless otherwise noted.
Nutrition
Carbohydrates: 21 g ,
Protein: 46 g ,
Fat: 23 g
Nutrition is estimated using a food database and provided as a guideline for informational purposes only.