Grilled Steak Salad with Fruit

Recipe

Salad
Grilled Steak Salad with Fruit

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5 out of 5 stars
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3 ratings

Recipe Data

4
Servings
40min
Prep
55min
Total

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Description

Mix all of your favorite summer fruits like strawberries and peaches with grilled corn on the cob to make a juicy grilled steak salad tossed in a homemade orange vinaigrette.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 (1-to 1¼-lb.) Hy-Vee Choice Reserve boneless beef top sirloin steak, 1 to 1¼-inch thick.
1 ½ tbsp. plus 1/3 c. Gustare Vita olive oil, divided
1 ½ tsp. Montreal steak seasoning
1 ear(s) Hy-Vee Short Cuts sweet corn
2 tbsp. Gustare Vita white wine vinegar
½ tsp. orange zest
1 tbsp. fresh orange juice
1 ½ tsp. Hy-Vee honey
¼ tsp. Hy-Vee coarse-ground black pepper
6 oz. mixed salad greens
2 mini cucumbers, cut into ribbons
¼ small red onion, cut into slivers
2 medium peaches, pitted and cut into wedges
6 oz. Hy-Vee Short Cuts strawberries, halved or quartered
¼ c. blue cheese crumbles

Things To Grab

  • Paper towels
  • Microwave-safe plate
  • Charcoal or gas grill
  • Small bowl
  • Large serving platter

Directions

  1. Pat steak dry with paper towels. Rub both sides of steak with 1½ tablespoon oil; sprinkle and rub with steak seasoning. Let steak stand at room temperature for 20 minutes. 

  2. Wrap ear of corn in a damp paper towel and place on microwave-safe plate. Microwave on HIGH 2 to 4 minutes or until tender, turning every 1-1/2 minutes. 

  3. Preheat a charcoal or gas grill for direct cooking over medium heat. Grill corn 4 to 7 minutes or until corn is slightly charred, turning occasionally. Transfer to a cutting board. Cool and cut corn kernels from cob; set aside.

  4. Grill steak for 9 to 13 minutes for medium-rare doneness (130 degrees), turning halfway through. Transfer steak to another clean cutting board. Slightly cool for 15 minutes. Thinly slice steak across the  grain; set aside.

  5. For vinaigrette, combine vinegar, orange zest and juice, honey, and black pepper in a small bowl. Slowly whisk in remaining 1/3 cup oil; set aside.

  6. To serve, toss together salad greens, cucumber ribbons, onion slivers, and corn; transfer to a large serving platter. Arrange steak slices, peaches, and strawberries on top. Sprinkle with blue cheese; serve with vinaigrette.

Nutrition facts

Servings

550 Calories per serving

Amounts Per Serving

  • Total Fat: 41g
  • Cholesterol: 90mg
  • Sodium: 220mg
  • Total Carbohydrates: 21g
  • Protein: 28g

Daily Values

0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 20%

Recipe Source:

Hy-Vee Seasons Magazine May 2021