Grilled Steak Salad with Corn and Asparagus
Grilled Steak Salad with Corn and Asparagus is a refreshing, vibrant dish that captures the essence of summer dining. Featuring tender slices of beef grilled to perfection and paired with sweet, charred corn and crisp asparagus, this salad is both satisfying and nutritious. Set on a bed of fresh Romaine hearts and drizzled with a zesty homemade red apple vinegar vinaigrette, it’s ideal for any occasion—from casual weeknight dinners to festive gatherings. Not only is it easy to prepare, but it’s also customizable, allowing you to incorporate your favorite seasonal vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 top sirloin steaks (about 1 1/2 lbs)
- 1 Tablespoon canola oil (or vegetable or grapeseed oil)
- 1 Tablespoon fresh rosemary
- ½ teaspoon salt
- 3 ears of corn (removed from the husks)
- 1 lb asparagus (washed and dried with the ends snipped off)
- Canola oil, salt, and pepper (for seasoning the vegetables)
- 2–3 Romaine hearts
- 2 cups small heirloom or grape tomatoes (sliced in half)
- ½ cup shaved Parmesan cheese (optional)
- ½ – ¾ cup Red apple vinegar Vinaigrette (homemade or store-bought)
- ½ cup olive oil
- ½ cup red apple vinegar
- ½ cup light brown sugar (substitute with Swerve brown or honey if desired)
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon minced fresh rosemary
- Salt and pepper to taste
Instructions
- Combine canola oil, Worcestershire sauce, fresh rosemary, and salt in a bowl. Coat the steaks thoroughly with this mixture. Allow them to marinate while you prepare other ingredients.
- Preheat your grill or grill pan over medium-high heat. Brush corn and asparagus with canola oil, then sprinkle with salt and pepper. Grill corn for about 10 minutes until charred. Grill asparagus for about 5 minutes until tender but crisp.
- Place marinated steaks on the grill. Grill each side for about 4–6 minutes depending on your desired doneness. Remove from heat and let rest before slicing.
- Chop romaine hearts into bite-sized pieces. In a large salad bowl, combine chopped lettuce, grilled corn kernels, grilled asparagus pieces, sliced tomatoes, and shaved Parmesan cheese. Drizzle with Red apple vinegar vinaigrette dressing before serving.
Nutrition
- Serving Size: 1 salad bowl (approximately 450g)
- Calories: 480
- Sugar: 10g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg