It’s grilling season and this Grilled Steak Salad with Homemade Ranch Dressing is perfect for a fresh and healthy dinner! Perfectly grilled steak is paired with mixed greens, fresh grilled veggies, and a homemade ranch filled with fresh herbs.
I love being in my kitchen, but as soon as the weather turns warmer, you can find me at my grill cooking dinner. There’s not much more that I enjoy than a warm summer evening, the light pouring through the trees into our backyard while my kids run around, a glass of wine in hand, and dinner cooking on the grill.
The first thing I’ll be making as soon as the snow melts? This Grilled Steak and Vegetable Salad! This salad is cooked entirely on the grill making it the perfect meal to sit back on the patio and enjoy the new season.
What You’ll Need
Steak – I either use sirloin or skirt steak for this salad, but you can use whatever cut you prefer!
Corn on the Cob
Salt and Pepper
Mixed Greens – spring greens, arugula, baby kale, baby spinach, and chopped romaine would all work well.
How to Make Steak Salad
This recipe requires a fair amount of prep work in the form of chopping. To start, I would make the homemade ranch dressing. To do this, combine the mayonnaise, sour cream, buttermilk, lemon juice, dill, chives, parsley, onion powder, garlic powder, and salt in a bowl and whisk to combine. Refrigerate until you’re ready to use it.
Next, pat your steak dry and season with salt and pepper. Set aside.
Next, chop up all of your vegetables and then toss them with olive oil and season them with salt and pepper. Place your vegetables in a grill basket. Preheat the grill to medium-high and add the veggies, cooking for 10-15 minutes. I like them to get a little charred. Add the corn cobs for the last few minutes.
Cook the steaks for 3-4 minutes on each side. Let them rest for 10 minutes before slicing.
Assemble the salads by adding your desired amount of greens onto a large salad plate and top with the veggies, sliced steak, avocado, cherry tomatoes, and then drizzle with the ranch dressing. Enjoy!
It’s hard to tell what component of this salad is the star of the show. The steak is the obvious choice, but what about the veggies, with perfect char marks and smoky flavor? Or the flavorful homemade ranch dressing that will convince you to never buy store-bought again? Like I said, it’s a tough call.
To make this Steak Salad an easy weeknight meal, or even an easy entertaining meal, the name of the game is prepping ahead. I like to chop up all of the vegetables the night before or the morning of, and store them in the refrigerator in an airtight container. With vegetables like zucchini, summer squash, peppers, and onion, this works really well and you won’t have to worry about them getting soggy. Additionally, you can make the ranch ahead of time, too.
This salad is a staple in our summer dinner rotation, and I hope it will be in yours, too!
2medium zucchinicut lengthwise and then diced into bite-sized pieces
1summer squashcut lengthwise and then diced into bite-sized pieces
1red onioncut into bite-sized pieces
1orange or red bell pepper stem and seeds removed, and cut into bite-sized pieces
2cobs of corn
salt and pepper
2tbspfresh chopped chives
2tbspfresh chopped dill
2tbspfresh chopped parsley
Pat the steak dry and season with salt and pepper.
In a large bowl, combine the zucchini, summer squash, red onion, and bell pepper, and drizzle with olive oil. Season with salt and pepper.
Additionally, brush cobs of corn with olive oil and season with salt and pepper.
Place all of the veggies except the corn in a grill pan.
Heat grill to medium-high heat
Add the vegetables in the grill pan, the cobs of corn, and steaks to the pre-heated grill
Cook the vegetables until softened and slightly charred, about 10-15 minutes, stirring every few minutes. The cooking time will vary on how large you cut your vegetables, but I find 10-15 minutes gets them softened and a nice char.
Cook the cobs of corn for a couple of minutes on each side.
Cook the steaks for 4 minutes without touching and then turn over, cooking an additional 3-4 minutes. Let the steak rest for 10 minutes.
Once the steaks have rested, slice the steak against the grain.
Cut the corn off the cobs.
Combine all of the ingredients for the ranch dressing in a bowl and whisk well to combine. Add a couple more tablespoons of buttermilk if you like your ranch dressing on the thinner side. Chill until ready to use.
Divide the mixed spring greens among plates.
Top with grilled vegetables, corn, tomatoes, and sliced avocado, followed by the steak.