Description
A vibrant salad featuring grilled steak, fresh corn, and mixed greens, drizzled with balsamic vinaigrette for a refreshing summer dish.
Ingredients
Scale
- 1 lb Ribeye, Sirloin, or Flank Steak
- 2 ears Corn on the Cob
- 4 cups Mixed Greens (spinach & arugula)
- 1 cup Cherry Tomatoes, halved
- 1/2 Red Onion, thinly sliced
- 1/4 cup Balsamic Vinaigrette
- Salt to taste
- Pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Season the steak generously with salt and pepper.
- Grill the steak for 4-6 minutes on each side, until cooked to desired doneness.
- Prepare the corn by grilling it for about 10 minutes, turning occasionally.
- Remove the steak and corn from the grill; let the steak rest for 5 minutes before slicing.
- Combine mixed greens, halved cherry tomatoes, and sliced red onion in a large bowl.
- Cut the corn kernels off the cob and add to the bowl.
- Top with sliced steak and drizzle with balsamic vinaigrette.
- Toss gently to combine and serve immediately.
Notes
Prep your vinaigrette and chop vegetables the day before for convenience. Ensure to let the steak rest after grilling for optimal juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg