Grilled Steak Salad with Homemade Ranch Dressing

5 from 1 vote

A fresh and healthy steak salad topped with a homemade ranch dressing.

Prep Time20

Cook Time25

Total Time45

Course: Salad

Cuisine: American

Servings:

Calories: 848kcal

2 medium zucchini cut lengthwise and then diced into bite-sized pieces
1 summer squash cut lengthwise and then diced into bite-sized pieces
1 red onion cut into bite-sized pieces
1 orange or red bell pepper stem and seeds removed, and cut into bite-sized pieces
2 cobs of corn
3 tablespoon olive oil
salt and pepper

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.
Drizzle with homemade ranch dressing.
Enjoy!