Grilled Steak Salad with Corn and Asparagus
This Grilled Steak Salad with Corn and Asparagus offers a perfect harmony of flavors and textures, ideal for summer gatherings or a nutritious weeknight dinner. Tender slices of steak are beautifully charred and served over a bed of crisp Romaine lettuce, juicy heirloom tomatoes, and seasonal vegetables. The grilled corn adds a sweet crunch, while a zesty red apple vinaigrette ties everything together for a satisfying meal that’s both delicious and visually appealing. Quick to prepare and packed with protein, this salad is not just a dish but an experience that delights the senses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 top sirloin steaks (about 1 1/2 lbs)
- 3 ears of corn
- 1 lb asparagus
- 2–3 Romaine hearts
- 2 cups heirloom or grape tomatoes
- Shaved Parmesan cheese
- Olive oil
- Red apple vinegar
- Dijon mustard
- 1 Tablespoon canola oil (or vegetable or grapeseed oil)
- 1 ½ teaspoons Worcestershire Sauce
- 1 Tablespoon fresh rosemary
- ½ teaspoon salt
- Canola oil, salt, and pepper (for seasoning the vegetables)
- ½ cup light brown sugar (can substitute with Swerve brown or honey if desired)
- 1 teaspoon Italian seasoning
- 1 teaspoon minced fresh rosemary
- Salt and pepper (to taste)
Instructions
- Prepare ingredients by trimming the asparagus, slicing tomatoes, and removing corn kernels.
- In a bowl, mix canola oil, Worcestershire sauce, rosemary, and salt; marinate steaks for at least 30 minutes.
- Preheat the grill to medium-high heat. Grill asparagus and corn until charred (5-7 minutes for corn and 4-5 for asparagus).
- Grill marinated steaks for 6-8 minutes per side for medium-rare doneness.
- In a large salad bowl, combine Romaine, tomatoes, grilled corn kernels, chopped asparagus, and shaved Parmesan.
- For the vinaigrette, whisk olive oil, red apple vinegar, brown sugar, Dijon mustard, Italian seasoning, minced rosemary, salt, and pepper until combined.
- Slice the rested steaks against the grain and top the salad with steak slices. Drizzle with vinaigrette before serving.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg