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Grilled Steak Salad with Arugula, Corn, and Blue Cheese

Juicy grilled steak slices served over peppery arugula with charred corn, blue cheese, and balsamic vinaigrette for a satisfying main course salad.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Steakhouse
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs ribeye or New York strip steak
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
For the Salad
  • 6 cups fresh arugula
  • 3 ears corn or 2 cups kernels
  • 0.5 cup crumbled blue cheese
  • 0.25 red onion thinly sliced
  • 0.5 cup cherry tomatoes halved, optional
For the Balsamic Vinaigrette
  • 0.25 cup balsamic vinegar
  • 0.5 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic minced
  • salt and pepper to taste

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Sharp knife
  • Cutting board
  • Whisk

Method
 

  1. Remove steak from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
  2. Preheat your grill to high heat (450-500°F) or heat a grill pan over high heat on the stovetop.
  3. Rub steak with olive oil and season generously on both sides with salt, pepper, garlic powder, and smoked paprika.
  4. While grill heats, prepare the corn by brushing with olive oil and seasoning with salt and pepper.
  5. Place steak on the hottest part of the grill and cook for 4-5 minutes without moving it to develop a nice crust.
  6. Flip steak and cook for another 4-5 minutes for medium-rare, or adjust time based on your preferred doneness.
  7. Add corn to the grill and cook, turning occasionally, until charred and tender, about 10-12 minutes.
  8. Remove steak from grill and let rest on a cutting board for 10 minutes. Remove corn and let cool slightly.
  9. While steak rests, prepare the vinaigrette by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
  10. Cut corn kernels off the cobs using a sharp knife.
  11. Slice the rested steak against the grain into thin strips.
  12. In a large bowl or on individual plates, arrange arugula as the base.
  13. Top arugula with sliced steak, grilled corn kernels, crumbled blue cheese, sliced red onion, and cherry tomatoes if using.
  14. Drizzle with balsamic vinaigrette just before serving, or serve dressing on the side.

Notes

Steak can be cooked to your preferred doneness. Substitute feta or goat cheese for blue cheese if preferred. Add avocado, grilled vegetables, or nuts for additional texture and flavor.