A fresh, flavorful dinner that feels like summer in every bite — even on busy weeknights.

Let me tell you — this grilled steak salad with corn changed the game for me.

There was a time when I thought “salad for dinner” meant feeling hungry two hours later. Not anymore. This one is hearty, protein-packed, and filled with smoky grilled flavor that satisfies without weighing you down.

One summer evening, after one too many chaotic takeout nights, I threw this together with what we had on hand — leftover grilled steak, sweet corn, and some fresh greens. My husband took one bite and said, “Okay…this one’s a keeper.” That’s when I knew: healthy could be crave-worthy.

Now it’s one of our go-to recipes when we want something light but still filling. And the best part? You can prep most of it ahead, making dinner almost effortless.

Ingredients

For the salad:

• 1 lb flank steak or sirloin, grilled and sliced thin

• 2 cups grilled corn kernels (about 2–3 ears of corn)

• 6 cups mixed greens (arugula, baby spinach, romaine)

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• 1 avocado, sliced

• ¼ cup crumbled feta or goat cheese (optional)

For the dressing:

• ¼ cup olive oil

• 2 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions

1. Grill the steak: Season your steak with salt and pepper (or your favorite rub), and grill to your preferred doneness. Let it rest for at least 5 minutes, then slice thin against the grain.

2. Grill the corn: Husk the corn and brush lightly with olive oil. Grill for 10 minutes, turning occasionally, until slightly charred. Cut the kernels off the cob.

3. Make the dressing: Whisk together olive oil, balsamic vinegar, Dijon, garlic, salt, and pepper until well combined.

4. Assemble the salad: On a large platter or bowl, layer greens, grilled corn, cherry tomatoes, red onion, avocado, and sliced steak. Drizzle with dressing and sprinkle with cheese if using.

5. Serve immediately: Best enjoyed fresh while the steak is warm and the corn is juicy.

Tips & Swaps

• No grill? Use a grill pan or even a stovetop skillet to cook the steak and char the corn.

• Make it ahead: Grill the steak and corn up to a day in advance. Just store separately and slice steak right before serving.

• Protein swap: Try grilled chicken or shrimp instead of steak.

• Greens: Use whatever you have — kale, romaine, spring mix all work beautifully.

Why You'll Love It

This salad hits all the right notes: smoky, juicy steak…sweet, slightly charred corn…creamy avocado…and that tangy balsamic dressing that pulls it all together. It’s fresh, fast, and full of real flavor.

This is one of those dinners that reminds you: eating healthy doesn’t mean sacrificing satisfaction.

Nutrition (Per Serving – serves 4)

• Calories: 410

• Protein: 32g

• Carbs: 18g

• Fat: 25g

• Fiber: 5g

• Sugar: 4g