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Grilled Steak Salad

Featured in Salads You'll Actually Want to Eat.

This summer dish takes simple ingredients and makes magic. Start by grilling seasoned NY strip steak until juicy and flavorful. Add charred corn straight off the cob, kale massaged with olive oil, and sweet cherry tomatoes. The final touch? Crumbled gorgonzola and a drizzle of fresh pesto. It's a mix of warm, smoky, and cool, fresh flavors that work together perfectly. To nail it, bring the steak to room temp before grilling, and rest it well to keep it juicy.
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Updated on Sat, 05 Apr 2025 22:19:31 GMT
Grilled Steak Salad with Kale Pin it
Grilled Steak Salad with Kale | mecooking.com

Juicy grilled beef pairs with seasonal garden veggies in this colorful, filling salad. Every mouthful blends rich, well-cooked NY strip with sweet corn off the grill, plump tomatoes, and smooth gorgonzola, all tied together with aromatic homemade pesto that makes this dish completely memorable.

I brought this salad to our family cookout last summer and my brother, who usually avoids salads, came back for more. The mix of gorgonzola and pesto was such a winner that everyone asks for it at all our get-togethers now.

Key Components

  • NY Strip Steak: Go for one with fine marbling throughout, as these fat lines melt while cooking, resulting in an extra moist and tasty steak
  • Fresh Sweet Corn: Pick ones with vivid green husks and soft, light yellow silk which shows they're really fresh
  • Tuscan Kale: These deep green leaves provide a hearty base that can handle warm toppings without going limp
  • Cherry Tomatoes: Look for solid ones with bright colors, they should slightly yield when you gently press them
  • Gorgonzola: The soft type works best in this dish, adding little spots of tangy richness through the salad
  • Fresh Pesto: Lifts the whole meal with its fragrant basil and garlic undertones
  • Extra Virgin Olive Oil: Its rich taste improves both grilling and the final dressing
  • Flaky Sea Salt: The bigger crystals give little bursts of flavor and gentle crunch

Building Your Stunning Salad

Meat Prep:
Take your steak out of the fridge and wipe it completely dry using paper towels. Add plenty of sea salt and fresh ground pepper, rubbing it into the beef.
Fire Management:
Get your grill super hot, aiming for those beautiful sear lines that add smoky flavor to the meat.
Getting That Sear:
Set your seasoned steak on the hottest section of the grill, waiting for that pleasing sizzle sound. Don't touch it for a full 8 minutes.
Turning Method:
With tongs, flip your steak just one time, letting the other side develop that same wonderful crust for another 8 minutes.
Checking Doneness:
For perfect medium-rare, you want an internal temperature of 135°F at the thickest part.
Rest Time:
Cover your steak loosely with foil and let it sit for 10-15 minutes, so the juices spread back through the meat.
Fresh Grilled Steak Summer Salad Pin it
Fresh Grilled Steak Summer Salad | mecooking.com

My grandma always made sure to use gorgonzola in her steak salads, saying its strong taste matched perfectly with grilled meat. After trying this combo for years, I totally agree - it's now my favorite trick for making any steak dish better.

What Goes Well With It

Try serving this hearty salad with some grilled garlic bread or crusty sourdough to mop up all the tasty juices. A glass of rich red wine, such as Cabernet Sauvignon, goes great with the meaty flavors.

Switch Things Up

Change this salad by using smoked gouda instead of gorgonzola, switching kale for arugula, or adding grilled peaches for surprising sweetness. For something lighter, try flank steak and use less cheese.

Storage Tips

Keep all parts in separate sealed containers. The kale base will stay crunchy up to three days, while the sliced beef stays good for two days. When reheating beef, do it gently in a covered pan with a tiny bit of water to keep it juicy.

Close-up Grilled Steak Summer Salad Recipe Pin it
Close-up Grilled Steak Summer Salad Recipe | mecooking.com

Through years of tweaking this dish, I've learned it's not just about how you cook it - it's understanding what each ingredient brings to the table. This salad has become my favorite way to show how a few good ingredients, handled with care, can create something truly special.

Frequently Asked Questions

→ How do I make sure my steak is cooked right?
For medium-rare, aim for an internal temp of 135-140°F. Let it rest for 10 minutes so the juices stay in the meat.
→ Can I prep this salad early?
You can get everything ready beforehand but keep it separate. Grill steak and corn, and massage kale up to an hour ahead. Combine before eating.
→ What’s a good gorgonzola alternative?
Feta or goat cheese work just as well. They’re tangy and crumbly, bringing a similar punch to the salad.
→ Why should I massage kale?
Massaging kale softens it up, making it less tough and getting rid of the bitter taste.
→ How long should steak rest post-grill?
Leave it covered under foil for 10 minutes. This locks the juices back into the meat, giving you a flavorful slice.

Steak Summer Salad

Tender kale topped with NY strip steak, grilled corn, ripe cherry tomatoes, and crumbled gorgonzola for a fresh summer meal.

Prep Time
60 Minutes
Cook Time
20 Minutes
Total Time
80 Minutes
By: Mariana

Category: Salads

Difficulty: Intermediate

Cuisine: American

Yield: 2 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ For the Steak

01 1 NY Strip Steak (roughly 1 1/2 inches thick, slightly marbled)
02 A drizzle of olive oil
03 Freshly cracked black pepper and kosher salt

→ For the Salad

04 2 fresh corn cobs (husks intact, any variety works)
05 2 handfuls of kale, ribs taken out and chopped coarsely
06 1/2 pint of cherry tomatoes, sliced in halves
07 2 tablespoons pesto (store-bought is fine)
08 1/4 cup gorgonzola crumbles

Instructions

Step 01

Pull the steak out of the fridge and leave it on the counter for about an hour, so it cooks evenly.

Step 02

Coat the steak with a little olive oil, sprinkle a good amount of salt and pepper on both sides.

Step 03

Place it over high heat and grill for roughly 8 minutes on each side, flipping once. Aim for 135-140°F inside for medium-rare. Once done, wrap it loosely in foil and let it sit for 10 minutes before slicing.

Step 04

While grilling the steak, cook the corn in their husks for 3 minutes, turning them as you go. Remove the husks and grill the corn directly on the grates for a few extra minutes to get a nice char.

Step 05

Toss the chopped kale into a big bowl, drizzle on some olive oil, and work it through with your hands until the leaves feel tender.

Step 06

On top of the kale, add halved cherry tomatoes, kernels removed from the grilled corn, slices of the steak, the gorgonzola, and finish with the pesto drizzled over everything.

Notes

  1. You can switch out gorgonzola for feta or goat cheese if you’d rather.
  2. Resting the steak keeps it juicy and makes slicing easier.

Tools You'll Need

  • Grill
  • Foil
  • Big salad bowl
  • Meat thermometer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cheese)