Steak Salad
Updated July 01, 2026
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Quick Summary
This Steak Salad is hearty, fresh, and full of bold flavor. Juicy spice-rubbed flank steak is grilled and served over crisp greens with sweet corn, tomatoes, avocado, red onion, pepitas, queso fresco, and a creamy cilantro lime dressing. It's an easy, satisfying dinner that works for weeknights or entertaining.
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Pin ItThe Steak Salad We Make All Summer Long
We make and eat a lot of salads during the summertime and this Steak Salad is an all-time favorite! We've been making it for years, and it's one of those summer dinners we never get tired of.
It's fresh, colorful, and packed with flavor…tender grilled flank steak, crisp greens, sweet corn, juicy tomatoes, creamy avocado, red onion, pepitas, and crumbled queso fresco all finished with a creamy cilantro lime dressing.
The salad is hearty enough to feel like a real meal, but still light and fresh for warm summer nights. It comes together easily, works just as well for a quick weeknight dinner as it does for entertaining, and everyone always goes back for seconds because the flavors are just so good together.
Table of Contents
Salad Ingredients (with Helpful Notes)
This is such a nutritious, colorful, and fresh salad! I just love this combination of flavors:
- Flank steak: Lean, flavorful, and perfect for grilling. Slice against the grain for the most tender bites.
- Lime juice: Adds fresh citrus flavor and helps tenderize the steak.
- Chili powder, cumin, paprika, garlic powder, coriander, salt, and pepper: A simple spice rub that gives the steak bold, smoky Southwest flavor.
- Mixed salad greens: Any blend works—spring mix, romaine, or chopped greens.
- Sweet corn: Fresh grilled corn is best in summer, but frozen or canned works too.
- Grape tomatoes: Juicy and sweet, they add freshness and color.
- Avocado: Creamy texture that balances the bold flavors.
- Red onion: Adds a little sharp bite and crunch.
- Pepitas: Optional, but they add great crunch and a nutty flavor.
- Queso fresco: Mild, creamy cheese that finishes the salad perfectly.
- Creamy cilantro lime dressing: The finishing touch that ties everything together. You can also use my jalapeño ranch, cilantro lime vinaigrette, basil vinaigrette or balsamic vinaigrette. You can make the dressing in advance and keep in the refrigerator.
Tips for the Best Steak Salad
- Season the steak early if you can. Even 30 minutes helps the spice rub and lime juice soak in, but longer (up to a few hours) gives even more flavor.
- Preheat the grill well. You want a hot grill so the steak sears quickly and develops a flavorful crust instead of steaming.
- Grill the corn while the steak is marinating or resting. This saves time and adds a little smoky flavor if you get some char.
- Let the steak rest after grilling. This step matters—resting keeps the juices in the meat so every slice stays tender and flavorful.
- Slice the steak thinly against the grain. Do this right before assembling the salad so it stays juicy and easy to eat.
- Build the salad on a large platter, not a bowl. It keeps everything visible, layered, and makes sure every bite has a mix of textures.
- Add the dressing right before serving. This keeps the greens crisp and prevents the salad from getting watery.
- Finish with pepitas and cheese last. They stay crunchy and fresh on top instead of getting lost in the salad.
How to Store
- Store the steak, salad, and dressing separately in airtight containers in the refrigerator for up to 3 days. Add avocado and dressing just before serving for best texture.
- Leftover steak is also great in wraps, tacos, or grain bowls.
Steak Salad
Grilled Steak Salad with sweet corn, tomatoes, avocado, and red onion. You will love this fresh and simple summer salad!
Ingredients
For the steak:
- 1 1/2 lbs flank steak
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander
For the salad:
- 6 cups mixed salad greens
- 1 ear sweet corn, sliced off the cob (about 1 cup)
- 2 cups grape tomatoes, halved
- 1 large avocado, sliced
- 1/4 red onion, thinly sliced
- 1/3 cup pepitas, optional
- 1/2 cup queso fresco
- Creamy Cilantro Lime Dressing
Instructions
- Place the steak in a large baking sheet and squeeze lime juice over the steak.
- In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, pepper, and coriander.
- Add the spice rub to the steak, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub stick to the meat. If you have time, cover the steak with plastic wrap and keep in the fridge for 30 minutes to 1 hour. You can let it marinate for up to 4 hours.
- When ready to grill, preheat a clean, oiled grill to medium-high heat.
- Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
- Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
- To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing. Serve immediately.
Notes
- Flank steak works best here, but sirloin, skirt steak, or ribeye are all great substitutes depending on what you have.
- If time allows, marinate the steak for up to 4 hours for the best flavor, but even 30 minutes makes a difference.
- Don't skip resting the steak after grilling—this keeps it juicy and makes slicing much easier.
- Slice the steak very thinly against the grain for the most tender texture.
- Fresh corn is best in summer, but frozen corn (thawed) or canned corn also works in a pinch.
- The creamy cilantro lime dressing is our favorite here, but basil vinaigrette, cilantro lime vinaigrette, or balsamic vinaigrette are also great options if you want to switch it up.
- This salad is best assembled right before serving so the greens stay crisp and everything tastes fresh.
Nutrition
Calories: 281kcal, Carbohydrates: 8g, Protein: 29g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 75mg, Sodium: 740mg, Potassium: 791mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1180IU, Vitamin C: 20mg, Calcium: 96mg, Iron: 3mg
Have you tried this recipe?
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Variations
- Use sirloin, ribeye, skirt, or strip steak instead of flank steak
- Swap queso fresco for feta or cotija
- Add black beans for extra protein
- Add pickled red onions
- Add cucumbers or bell peppers for crunch
- Try grilled peaches for a sweet twist
- Serve in tortillas for steak tacos
Serving Suggestions
- Grilled bread or garlic bread
- Roasted or baked potatoes or grilled sweet potatoes
- Watermelon salad or fresh fruit salad
- Cornbread
- Chips, salsa, and guacamole
- Iced lemonade or agua fresca
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