Description

This grilled steak salad is loaded with juicy steak, tangy blue cheese, sweet corn, and grilled veggies – all drizzled with a homemade balsamic vinaigrette.

Ingredients

Steak Salad Dressing:

1/3 cup olive oil
3 Tbsp. balsamic vinegar
2 Tbsp. minced shallot
1 Tbsp. dijon mustard
1 Tbsp. honey
1/2 tsp. sea salt
black pepper

Steak Salad:

1 1/2 lbs. steak (like ribeye)
6 cups chopped romaine lettuce
2 cups thinly sliced radicchio
8 oz. mushrooms, woody stems removed and thinly sliced
1 medium zucchini, cut into half moons
2 ears of corn (or 2 cups corn kernels)
8 oz. blue cheese crumbles
French-fried onions (packaged kind that goes on casseroles)
thinly sliced chives

Instructions

Make dressing. In a small blender or immersion blender cup, combine olive oil, red wine vinegar, shallot, mustard, honey, salt, and black pepper. Blend until smooth.
Prep ingredients. Remove steak from refrigerator. Wash and dry lettuce and radicchio. Slice mushrooms and zucchini. Prep corn if using corn on the cob.
Grill steak. Preheat grill to medium-high heat. Season steak with salt and pepper generously and place over direct flames. Grill steak undisturbed, for about 3-4 minutes per side, or cooked until it reaches an internal temperature of 140°F for medium rare, or 155°F for medium. Let rest for 5-10 minutes before thinly slicing against the grain.
Grill vegetables. Place zucchini and mushrooms in a grill basket and lightly drizzle with olive oil and season with salt. Grill over direct heat for about 3-5 minutes, until cooked through and lightly charred. Grill corn on the cob for about 3-4 minutes on each side, rotating for all four sides. Alternatively, cook frozen corn kernels in a hot skillet over medium-high heat until lightly charred, about 10 minutes.
Assemble salad. In a large bowl or on individual plates, layer lettuce on the bottom. Top with radicchio, grilled veggies, crumbled blue cheese, and sliced steak. Drizzle with dressing and finish with French-fried onions and chives.

Notes

Storage: Store the salad components separately in the refrigerator for up to 2–3 days. Keep the dressing in a jar and add it just before serving. To reheat the steak, warm it gently in a hot skillet – be careful not to overcook it.

Ingredients: For the best results, stick to a quick-cooking, tender cut – ribeye, NY strip, sirloin, flank steak, and filet all work well. Any cut that requires long braising or slow cooking won’t be the right fit here. For the lettuce, romaine is the base but green leaf, red leaf, or iceberg all work. Baby spinach is a great option if you prefer a heartier green. Radicchio can be swapped for arugula, escarole, or kale.

Prep Ahead: Make the dressing 1–2 days in advance and store it in a sealed jar in the refrigerator. Vegetables can be cut a day ahead and stored in an airtight container until you’re ready to grill.

Tools: A grill basket is the easiest way to cook the mushrooms and zucchini without anything falling through the grates. An immersion blender makes the dressing come together in about 30 seconds.