Grilled Corn & Steak Salad with Creamy Cilantro Dressing
I checked my weather app this week and saw a full day of sun at the end of the forecast and honestly thought my eyes were deceiving me. Sure, it’s still barely hitting 50 degrees, but a day of sun? Count me in. If you live in Washington like me, you get it—by the end of March, we are so ready.
The second I saw that sunshine, I knew I wanted to fire up the Blackstone and make something that felt like summer, even if the temperature isn’t fully there yet. That’s exactly what inspired this grilled steak salad with corn and creamy cilantro dressing—fresh, smoky, bright, and honestly just really satisfying.
This salad is loaded with everything I want right now: sweet grilled corn, crisp cucumber, avocado, salty cotija cheese, and a perfectly grilled New York steak, all tossed over a mix of spring greens and arugula. It’s hearty enough to be dinner, but still feels light and fresh.
And the real star? The creamy cilantro dressing. It’s herby, a little tangy, and ties everything together in the best way. Paired with the smoky char from the steak and corn, it gives total summer energy—even if you’re still wearing a sweatshirt while you eat it.
Basically… summer in a bowl.
How to make it
Start by getting your grill or griddle nice and hot. I like to cook the corn first so it has time to cool slightly before tossing it into the salad. Let it sit and char, turning occasionally, until it’s golden and a little charred—this is where so much of the flavor comes from.
While the corn is cooking, season your New York steak generously with salt and pepper (keep it simple, always). Grill it to your preferred doneness ( i always do medium rare ), then let it rest before slicing. This step matters—resting the steak keeps it juicy and gives you those perfect slices for topping your salad.
As the steak rests, you can throw together the rest of the salad. In a large bowl, combine your spring mix and arugula, then layer in sliced cucumber, avocado, and that beautiful grilled corn. The mix of textures here is everything—crisp, creamy, and a little charred. I sometimes like to add some of my homemade pickled red onions for some tang and color.
For the creamy cilantro dressing, just blend everything until smooth. You want it pourable but still thick enough to coat the greens. It’s bright, herby, and adds that fresh flavor that balances out the richness of the steak and avocado. I like to blend the cilantro, garlic, avocado and seasonings a bit first, that way you can add the greek yogurt and just give it a few seconds to blend it all smooth without over blending it which will make it too runny.
To finish, slice your steak against the grain and lay it right over the top of the salad. Sprinkle with cotija cheese and drizzle generously with the cilantro dressing. Toss lightly or leave it layered if you’re going for that more composed, “serve it straight to the table” moment.
Summer Grilled Steak Salad with Cilantro Lime Dressing
Ingredients
For the Salad
- 2 new york steaks
- 2 ears sweet white corn, husked
- 2 cups spring mix
- 2 cups arugula
- 2 Persian cucumbers smashed, then sliced
- ½ avocado diced
- 3 green onions sliced
- cotija cheese crumbled
- olive oil
- salt and pepper
For the Creamy Cilantro Dressing
- 1 cup cilantro
- 5 cloves garlic
- ½ avocado
- juice of one lime
- pinch of salt
- pinch of black pepper
- 1-2 tbsp olive oil
- 1 cup plain greek yogurt
Instructions
- Preheat your grill or griddle over medium-high heat.
- Grill the corn: Drizzle with a little olive oil and place directly on the grill. Cook, turning occasionally, until charred and golden on all sides (about 8–10 minutes). Remove and let cool, then slice kernels off the cob.
- Cook the steak: Pat steak dry and season generously with salt and pepper. Grill for about 4–5 minutes per side (depending on thickness and preferred doneness). Remove and let rest for at least 5–10 minutes before slicing.
- Make the dressing: add cilantro, garlic, lime, salt, pepper, avocado and olive oil to a blender or food processor, blend until almost smooth. Then add greek yogurt and pulse until just smooth and pourable, careful not to over blend or it gets runny.
- Assemble the salad: In a large bowl, add spring mix and arugula. Top with grilled corn, cucumber, avocado, green onion, and crumbled cotija cheese.
- Slice the steak: against the grain and place on top of the salad.
- Finish & serve: Drizzle generously with creamy cilantro dressing. Toss lightly or serve as is.