Grilled summer steak salad with corn, radishes, tomatoes, and feta! It’s a fresh, yet hearty dinner salad that is perfect for a busy weeknight.

Red meat is definitely a rarity in our household. What can I say, we love our chicken! But when we do have red meat 99% of the time it’s ribeye steak. It’s definitely a splurge but the flavor is unbeatable!

Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. Plus you really do not need much to make a meal out of a perfectly grilled ribeye steak. That’s why a bed of greens and summer veggies, like corn and radishes make the perfect companion to grilled ribeye steak!

Tips to Grill the Perfect Ribeye Steak on a Gas Grill

  • Choose ribeye steak that is at least 1 1/2 inches thick with marbling in the meat. Marbling means the fat is dispersed throughout the steak and the flavor will be too. The fat adds flavor and makes it tender and juicy.
  • Remove the steak from the refrigerator at least 30 minutes before cooking but no more than an hour to ensure that it cooks evenly.
  • Do not be afraid to season the steak generously with salt and fresh ground black pepper. Might be one of the top tips! We love David’s Kosher Salt. It adds the best texture to any type of meat.
  • Remember the steak continues to cook after you remove it from the grill! The temperature of 130 to 145 degrees F is the range between medium-rare and medium. Use a meat thermometer to check for doneness.
  • Let the steak rest. Ideally, you want to allow 5 to 10 minutes of resting time so the juices can settle.
Grilled Summer Steak Salad with Corn | littlebroken.com

Ingredients

  • rib-eye steak
  • spring mix salad greens
  • grape or cherry tomatoes
  • radishes
  • corn on the cob
  • red onions
  • feta cheese

For the dressing:

  • olive oil
  • red wine vinegar
  • Dijon mustard
  • shallots
  • fresh basil

How to Make Salad with Grilled Steak

Pat the steak with a paper towel and rub all sides with olive oil and season generously with salt and pepper. Transfer steak to the hot grill, and cook for 5-6 minutes on each side over direct heat for medium, longer if desired.

At the same time, add the corn to the grill and cook, turning occasionally, until charred in spots and tender, about 8 minutes total.

Transfer the steak to a platter and cover loosely with foil and let rest for 5-10 minutes before thinly slicing. Also, remove the corn and let it slightly cool before cutting the kernels off the cob.

Grilled Summer Steak Salad with Corn | littlebroken.com

Next, make the salad dressing by whisking together all of the dressing ingredients. Season with salt and pepper to taste.

To assemble the salad: In a large salad bowl, toss the spring mix with some of the salad dressing. Then toss in the radishes, tomatoes, red onion, feta, grilled corn, and steak. Pour the rest of the dressing over the salad. Taste for salt and pepper before serving.

Serving Steak Salad

Grilled steak salad serves well on its own or paired with a simple side such as:

Grilled Summer Steak Salad with Corn | littlebroken.com

More Dinner Salads

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Steak salad in white bowl

Summer Steak Salad with Corn

  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: American

Description

Grilled summer steak salad with corn, radishes, tomatoes, and feta! It’s fresh, yet hearty dinner salad that is perfect for a busy weeknight.


Ingredients

Units Scale

Salad

  • 1 lb. rib-eye steak
  • 2 fresh ears of corn, shucked
  • 10 oz. spring mix salad greens
  • 4 radishes, thinly sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced (about 1/3 cup)
  • 1/3 cup crumbled feta
  • Olive oil

Dressing

  • 4 Tbsp. extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. finely chopped shallots
  • 1 tsp. Dijon mustard
  • 1 Tbsp. fresh chopped basil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the grill to high heat.
  2. Pat the steak slightly with a paper towel to remove some of the moisture. Rub all sides with olive oil and season generously with salt and pepper. Transfer steak to the hot grill, and cook for 5-6 minutes on each side over direct heat for medium, longer if desired. At the same time, grill the corn, turning occasionally, until charred in spots and tender, about 8 minutes total.
  3. Remove steak to a platter and cover loosely with foil and let rest for 5-10 minutes before thinly slicing. Remove the corn and let slightly cool before cutting the kernels off the cob.
  4. Meanwhile, in a small bowl whisk together all of the dressing ingredients. Season with salt and pepper to taste.
  5. In a large salad bowl, toss the spring mix with some of the salad dressing. Then toss in the radishes, tomatoes, red onion, feta, grilled corn, and steak. Pour the rest of the dressing over the salad. Taste for salt and pepper before serving.

Notes

  1. Preferably have the steak out of the refrigerator 30 minutes before cooking but no more than an hour, to ensure that it cooks evenly.

Nutrition

  • Serving Size:
  • Calories: 635
  • Sugar: 10.5 g
  • Sodium: 757.1 mg
  • Fat: 35 g
  • Carbohydrates: 45.5 g
  • Protein: 51.2 g
  • Cholesterol: 90.4 mg

Keywords: grilled, summer, dinner salad