Summer Grilled Steak Salad with Cilantro Lime Dressing
This grilled steak salad is fresh, smoky, and packed with flavor—made with charred corn, crisp cucumber, creamy avocado, cotija cheese, and a perfectly grilled New York steak, all tossed in a creamy cilantro dressing. The ultimate spring and summer dinner.
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.