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Grilled Vegetable Steak Salad | Magnolia Days

Grilled Vegetable Steak Salad

Grilled Vegetable Steak Salad with romaine lettuce, asparagus, squash, corn, green onion, and tomatoes served with a homemade fresh herb vinaigrette.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 servings
Author Renee

Ingredients

For the salad:

  • 12 ounce Certified Angus Beef® brand strip steak
  • Olive oil
  • 1 ear fresh corn husk and silk removed
  • 1 medium yellow squash cut into 1/4-inch slices
  • 1 orange bell pepper seeded and cut into 1-inch strips
  • 1/2 bunch asparagus woody ends removed
  • 2 green onions trimmed
  • 2 heads romaine lettuce sliced in half lengthwise
  • 9 grape tomatoes sliced in half

For the dressing:

  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/3 cup red wine vinegar
  • Pinch of salt or sea salt
  • Pinch of fresh ground pepper
  • 1/2 clove garlic chopped
  • 1/2 small shallot chopped
  • A few sprigs of fresh parsley
  • 4 fresh basil leaves
  • 1 teaspoon fresh thyme leaves
  • 6 to 8 fresh rosemary leaves
  • 1/2 to 2/3 cup extra virgin olive oil

Instructions

For the salad:

  1. Place steak on a plate or platter. Drizzle olive oil on steak and rub to coat both sides. Allow steak to come to room temperature about 45 minutes.
  2. Heat grill to medium-high heat (about 450°F).
  3. Season steak with salt and pepper. Coat corn with olive oil and season with salt and pepper.
  4. Grill steak until desired doneness, about 4 minutes on each side for medium-rare.
  5. Grill corn until tender and turning occasionally, about 20 minutes. Cut kernels off cobb. Discard cobb.
  6. Allow steak to rest for 10 minutes after grilling. Thinly slice diagonally and across the grain.
  7. Place squash, bell pepper, asparagus, and green onions in a large casserole dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat vegetables with oil.
  8. Place vegetables on grill in a single layer (The steak should be resting and corn still grilling). Close lid and grill for about 3 to 5 minutes, until bottom side has grill marks.
  9. Turn vegetables over. Close lid and grill for another 3 to 5 minutes, until bottom side has grill marks and vegetables have softened. Cut asparagus and onions into bite-sized pieces.
  10. Brush cut side of romaine lettuce with olive oil. Place cut side down on the grill. Grill for about 2 minutes, until grill marks are on the lettuce. Cut or tear lettuce into 1-inch strips.
  11. Divide lettuce equally in 3 bowls or on plates. Top with equal amounts of vegetables, tomatoes, and steak. Serve with fresh herb dressing.

For the dressing:

  1. Place mustard, honey, vinegar, salt, pepper, garlic, shallot, parsley, basil, thyme, and rosemary in a blender.
  2. Blend on high speed until ingredients are combined. Turn the blender to low speed, remove the lid (or the middle of the lid), and slowly pour 1/2 cup of olive oil in to the mixture. Turn blender off.
  3. Taste dressing. If too vinegar-y add more oil with blender on low speed. Add in increments, stopping to taste, until it has your preference of oil/vinegar balance. Pour into salad dressing container or small pitcher. Use immediately.
  4. Chill any leftover dressing. Set out about an hour before using to get to room temperature. Shake to combine (it will separate).

Recipe Notes

Grilled Vegetable Steak Salad with romaine lettuce, asparagus, squash, corn, green onion, and tomatoes served with a homemade fresh herb vinaigrette.