Summer Grilled Steak Salad

This Summer Grilled Steak Salad is made with juicy grilled top sirloin, sweet corn, avocado, cherry tomatoes, blue cheese and pickled red onions tossed with a simple homemade red wine vinaigrette. It's a fresh, satisfying dinner that's perfect for summer!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 571 kcal per serving

Ingredients

1 ½ pounds - top sirloin steak
2 ears - corn
1 tbsp - avocado oil
5 ounces - spring lettuce
1 pt - cherry tomatoes
1 - avocado
½ cup - quick pickled red onions
½ cup - blue cheese
¼ cup - chives
red wine vinaigrette

Instructions

Preheat a grill to medium-high heat (about 450 degrees).
Remove the steaks from the refrigerator 20–30 minutes before grilling. Pat them dry with paper towels, and season both sides generously with salt and freshly ground black pepper. Brush the corn lightly with oil and season with salt.
Place the steaks and corn on the grill. Sear the steaks for 3–4 minutes per side, then continue cooking, flipping occasionally, until they reach your preferred doneness. I like to cook top sirloin to 140°F (medium) for a tender, juicy steak. Grill the corn, turning occasionally, until lightly charred and tender, about 10–12 minutes.
Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing thinly against the grain. When the corn is cool enough to handle, remove the corn kernels from the cob and assemble the salad.
Arrange the spring mix on a large serving platter or divide among four plates or bowls. Top with the sliced steak, corn, tomatoes, avocado, pickled red onions and blue cheese. Drizzle with the vinaigrette, garnish with fresh chives if desired, and serve immediately.

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