Grilled onion does double duty in this quick, summery steak salad. Its sweet and smoky flavor is blended into the dressing, and the leftover wedges flavor the salad itself alongside grilled corn and sliced steak. Use a grill basket to grill the onions so they don’t fall through the gaps between the grill grates.
Grilled Steak Salad with Corn, Cucumbers & Sweet Onion Dressing
Grilled onion does double duty in this quick, summery steak salad. Its sweet and smoky flavor is blended into the dressing, and the leftover wedges flavor the salad itself alongside grilled corn and sliced steak. Use a grill basket to grill the onions so they don't fall through the gaps between the grill grates.
Ingredients
- 1 medium sweet onion preferably Vidalia, cut into 8 wedges
- 1 corn husked
- 5 tablespoons extra-virgin olive oil divided
- 1 pound sirloin steak trimmed
- ¾ teaspoon salt divided
- ½ teaspoon ground pepper divided
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 11- ounce package mixed greens
- 1 medium cucumber sliced
- ¼ cup finely chopped fresh herbs such as chives, dill and/or basil
- ¼ cup sunflower seeds
Instructions
- Preheat grill to medium-high.
- Brush onion and corn with 1 tablespoon oil. Season steak with 1/4 teaspoon each salt and pepper. Oil the grill rack. Grill the onion and corn, flipping occasionally, until soft and lightly charred, about 8 minutes. Grill the steak, flipping once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 6 to 8 minutes.
- Transfer the steak to a cutting board and let rest for 5 minutes. Cut the kernels from the corn. Place 2 onion wedges, vinegar, mustard and the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Blend until smooth.
- Transfer the dressing to a large bowl; add mixed greens, cucumber, herbs, the corn and the remaining onion wedges. Slice the steak and serve on top of the greens. Sprinkle with sunflower seeds.
