Grilled Corn and Steak Salad with Avocado – Easy High-Protein Summer Dinner
This grilled corn and steak salad combines smoky sliced steak, sweet summer corn, cherry tomatoes, creamy avocado, and zesty lime vinaigrette for a refreshing, protein-packed meal. It’s a healthy, high-protein dinner that’s naturally gluten-free and easy to prep in under 30 minutes—perfect for weeknights, backyard BBQs, or clean eating meal prep.
Ingredients
For the Salad:
- 1 lb flank or skirt steak
- 2 ears corn or 1.5 cups kernels
- 5 oz mixed salad greens
- 1 cup cherry tomatoes halved
- 1 avocado diced
- ¼ red onion thinly sliced
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- ½ tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Step 1: Prep the SteakPat the steak dry. Season with salt, pepper, and a little smoked paprika. Grill over medium-high heat 3–5 minutes per side for medium-rare. Rest 5–10 minutes before slicing against the grain.
- Step 2: Char the CornShuck your corn and grill it alongside the steak until lightly charred. Let it cool, then cut kernels off the cob.
- Step 3: Make the DressingIn a small bowl, whisk together olive oil, lime juice, mustard, garlic, paprika, salt, and pepper.
- Step 4: AssembleIn a large bowl, combine greens, sliced steak, corn, tomatoes, avocado, and red onion. Drizzle with dressing and toss gently.
Notes
Derek’s Pro Tips for the Best Corn and Steak Salad
- Rest the steak before slicing. After grilling, let your steak rest for 5 to 10 minutes so the juices redistribute. This ensures ultra-tender slices that stay juicy when mixed into the salad.
- Char the corn for deeper flavor. Whether using fresh or thawed frozen corn, give it a quick char in a hot skillet or on the grill. That caramelized edge brings out its natural sweetness and adds smoky depth.
- Slice the steak against the grain. Always cut steak thinly against the grain to break up tough muscle fibers and create tender, easy-to-chew bites.
- Top cold greens with warm steak. Layer warm, freshly sliced steak over chilled greens and veggies. The warm-and-cool contrast makes every bite pop with flavor and texture.
- Double up on the dressing. Make a second batch of vinaigrette and store it in the fridge—it’s perfect for future salads, roasted veggies, or even a quick marinade.