Grilled Steak and Vegetable Salad
A hearty salad featuring tender grilled steak and a mix of fresh, charred vegetables, all tossed in a simple and tangy vinaigrette. This dish is a complete and satisfying meal, perfect for a summer evening cookout.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 610 kcal
Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Steak
- 450 gflank steak, fat trimmed
- 1 tbspolive oil
- 0.5 tspsalt
- 0.5 tspblack pepper, coarsely ground
Salad
- 2 pcsear of corn, husks removed
- 1 pcsred onion, medium, cut into wedges
- 1 pcsgreen bell pepper, cored and sliced
- 4 pcsplum tomato, cut into wedges
Vinaigrette
- 60 mlolive oil
- 30 mlred wine vinegar
- 1 tspdijon mustard
- 1 clovegarlic, finely minced
- 0.5 tspsalt
- 0.25 tspblack pepper
Garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
grill · tongs · large bowl · knife · cutting board · whisk · small bowl
The method
Step by step
- 1
Preheat your grill to medium-high heat, about 200-230°C (400-450°F).
About 5 min
Cook’s note: Make sure the grill grates are clean and lightly oiled to prevent sticking.
- 2
Pat the flank steak dry with paper towels, then rub it all over with the olive oil, salt, and black pepper designated for the steak.
About 3 min
- 3
Place the seasoned steak and the whole ears of corn on the hot grill.
About 1 min
- 4
Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
About 10 min
Cook’s note: Use a meat thermometer for accuracy: 55°C (130°F) for medium-rare.
- 5
Grill the corn for about 10-12 minutes, turning it occasionally until it's tender and has light char marks.
About 12 min
- 6
Remove the steak from the grill and place it on a cutting board to rest for 10 minutes.
About 10 min
Cook’s note: Resting is crucial for a juicy steak as it allows the juices to redistribute.
- 7
While the steak rests, whisk together all the vinaigrette ingredients in a small bowl until well combined.
About 2 min
- 8
Remove the corn from the grill. Once cool enough to handle, stand an ear on its end and carefully slice the kernels off the cob.
About 3 min
- 9
Thinly slice the rested steak against the grain.
About 2 min
Cook’s note: Slicing against the grain breaks up the muscle fibers, making the meat more tender to eat.
- 10
In a large bowl, combine the sliced steak, corn kernels, red onion wedges, sliced green bell pepper, and plum tomato wedges.
About 2 min
- 11
Pour the vinaigrette over the salad and toss gently to coat everything evenly.
About 1 min
- 12
Garnish with the optional chopped fresh parsley and serve immediately.
Per serving
Nutrition
- Calories
- 609.7kcal
- Protein
- 35.1g
- Carbs
- 33.6g
- Fat
- 40.4g
- Fibre
- 6g
- Sugar
- 13g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Serve chilled or at room temperature; reheating is not recommended.
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