Summer Steak Salad

Summer steak salad is a delicious meal to eat on hot summer nights, best served outside on a deck 🙂 This recipe features juicy grass-fed sirloin, avocado, cucumber, cherry tomatoes, roasted corn, and a fresh lemon herb vinaigrette.

Info and tips for summer steak salad

Here are my tips to a perfect steak!

• High quality beef matters. If you want to splurge I highly recommend getting grass fed beef. The taste and quality is so much better than the beef at grocery stores. You can find high quality grass fed beef at local butcher shops!
• Let the steak come to room temp first for about 20 minutes. This will help it cook evenly and develop a better sear.
• Season generously with salt, I like to season with pepper at the end so it doesn’t burn.
• Cook to medium rare (it depends on the thickness of your steak but I like to do about 5-6 minutes each side) then let it rest for 5-10 minutes before slicing against the grain.
• If you have leftovers, store the steak separately to keep everything fresh.

Equipment

Using a high quality Stainless Steel Pan will help your steak cook evenly and develop a beautiful crust.

Ingredients for summer steak salad

• 1 grass fed sirloin
• ½ large cucumber, sliced
• 1 ½ cups cherry tomatoes, sliced
• 1 avocado, sliced
• ⅓ cup cilantro, minced 
• 1 cup roasted corn
• ½ red onion, sliced into half moons
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp honey
• ½ lemon juice and zest
• 1 garlic clove, minced
• salt and pepper to taste

Instructions

1. Season your room temp steak generously with salt. Cook over medium heat undisturbed in a pan with some olive oil for 5-6 minutes before flipping. Cook the other side another 5-6 minutes until medium rare (or your preferred steak doneness). Make sure to sear the fat cap on the sides before removing and letting rest 5-10 minutes. Season with pepper at the very end to avoid burning the pepper.
2. In the same pan you used to cook the steak, add the frozen corn and cook for a few minutes until golden brown.
3. Meanwhile prepare the salad by slicing the cucumber, cherry tomatoes, avocado, red onion, and mincing the cilantro.
4. Make the dressing by shaking the olive oil, red wine vinegar, honey, lemon juice and zest, and the minced garlic clove in a mason jar until emulsified.
5. To a large bowl add the cucumber, cherry tomatoes, avocado, red onion, cilantro, cooked corn, and the steak. Pour the dressing over top, toss, and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Sesame Seared Tuna Steak
• Lemon Tahini Sheet Pan Kebabs
• Bang Bang Chicken Crispy Rice Salad

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Summer Steak Salad

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Nutritious

By Kenna's Cooks – Serves: 2

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Summer steak salad features juicy grass-fed sirloin, avocado, cucumber, cherry tomatoes, roasted corn, and a fresh lemon herb vinaigrette.

Ingredients

• 1 grass fed sirloin
• ½ large cucumber, sliced
• 1 ½ cups cherry tomatoes, sliced
• 1 avocado, sliced
• ⅓ cup cilantro, minced 
• 1 cup roasted corn
• ½ red onion, sliced into half moons
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp honey
• ½ lemon juice and zest
• 1 garlic clove, minced
• salt and pepper to taste

Instructions

1

Season your room temp steak generously with salt. Cook over medium heat undisturbed in a pan with some olive oil for 5-6 minutes before flipping. Cook the other side another 5-6 minutes until medium rare (or your preferred steak doneness). Make sure to sear the fat cap on the sides before removing and letting rest 5-10 minutes. Season with pepper at the very end to avoid burning the pepper.

2

In the same pan you used to cook the steak, add the frozen corn and cook for a few minutes until golden brown.

3

Meanwhile prepare the salad by slicing the cucumber, cherry tomatoes, avocado, red onion, and mincing the cilantro.

4

Make the dressing by shaking the olive oil, red wine vinegar, honey, lemon juice and zest, and the minced garlic clove in a mason jar until emulsified.

5

To a large bowl add the cucumber, cherry tomatoes, avocado, red onion, cilantro, cooked corn, and the steak. Pour the dressing over top, toss, and enjoy!