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Steak Salad

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Indulge in a refreshing and satisfying Steak Salad that brings together tender marinated flat iron steak, perfectly roasted potatoes, sweet corn, and crisp baby greens, all drizzled with creamy ranch dressing. This hearty salad is not just a feast for the eyes but also a wholesome meal that’s perfect for busy weeknights or family gatherings. The combination of flavors and textures makes it a delightful dinner option that everyone will love. Plus, it’s easily customizable—swap ingredients based on your preferences or what you have on hand. Get ready to impress your family and friends with this vibrant dish that’s as nourishing as it is delicious!

Ingredients

Scale
  • 1 pound flat iron steak (or flank steak)
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 pound red potatoes
  • 8 ounces baby greens
  • 2 ears corn
  • 8 ounces cherry tomatoes
  • 1/2 cup ranch dressing
  • 1 tablespoon kosher salt
  • 5 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 teaspoon dill (fresh, freeze dried, or dried)
  • 1 teaspoon parsley (fresh, freeze dried, or dried)
  • 1 teaspoon chives (fresh, freeze dried, or dried)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup green onions (thinly sliced)

Instructions

  1. Marinate the steak by combining olive oil, apple cider vinegar, kosher salt, and minced garlic in a resealable bag. Add the steak, seal, and refrigerate for at least 2 hours (or overnight).
  2. Preheat oven to 400°F. Toss potato wedges with olive oil, herbs, salt, and pepper; spread on a baking sheet and roast for about an hour until golden.
  3. Grill corn over high heat until charred; slice kernels off the cob.
  4. Grill the marinated steak until it reaches an internal temperature of about 130°F for medium doneness. Let rest before slicing.
  5. Assemble the salad by mixing greens, cherry tomatoes, green onions, and grilled corn in a bowl; top with sliced steak and drizzle with ranch dressing.

Nutrition