Grilled Steak Summer Salad

Perfectly grilled steak meets garden-fresh summer vegetables in this vibrant and satisfying salad. Every bite combines the richness of perfectly cooked NY strip with sweet grilled corn, juicy tomatoes, and creamy gorgonzola, all brought together with fragrant homemade pesto that makes this dish truly unforgettable.

Last summer, I served this salad at our family barbecue and even my salad-skeptic brother went back for seconds. The gorgonzola and pesto combination was such a hit that it's now requested at every gathering.

Essential Ingredients

• NY Strip Steak: Choose a cut with delicate marbling throughout, these white streaks melt during cooking, creating an incredibly juicy and flavorful steak
• Fresh Sweet Corn: Look for bright green husks and silky, pale yellow tassels which indicate peak freshness
• Tuscan Kale: These dark green leaves offer a robust texture that stands up beautifully to warm toppings without wilting
• Cherry Tomatoes: Select firm ones with vibrant color, they should have a slight give when gently squeezed
• Gorgonzola: The creamy variety works best here, offering pockets of tangy richness throughout the salad
• Fresh Pesto: Brightens the entire dish with its aromatic basil notes and garlicky undertones
• Extra Virgin Olive Oil: Its fruity notes enhance both grilling and final dressing
• Flaky Sea Salt: The larger crystals provide bursts of flavor and subtle crunch

Creating Your Perfect Salad

Steak Preparation:

Remove your steak from refrigeration and pat completely dry with paper towels. Season generously with sea salt and freshly cracked pepper, massaging it into the meat.

Heat Control:

Preheat your grill to maximum heat, aiming for those gorgeous char marks that add smoky depth to the meat.

The Perfect Sear:

Place your seasoned steak on the hottest part of the grill, listening for that satisfying sizzle. Leave undisturbed for a full 8 minutes.

Flipping Technique:

Using tongs, flip your steak just once, allowing the second side to develop the same beautiful crust for another 8 minutes.

Temperature Check:

For medium-rare perfection, look for an internal temperature of 135°F in the thickest part.

Resting Period:

Tent your steak loosely with foil and let rest for 10-15 minutes, allowing juices to redistribute throughout the meat.

Pin it

My grandmother always insisted on using gorgonzola in her steak salads, claiming its bold flavor stood up perfectly to grilled meat. After years of making this recipe, I couldn't agree more - it's become my secret weapon for elevating any steak dish.

The Perfect Pairing

Consider serving this robust salad alongside grilled garlic bread or crusty sourdough to soak up the flavorful juices. A glass of bold red wine, like Cabernet Sauvignon, complements the rich steak perfectly.

Make It Your Own

Transform this salad by swapping gorgonzola for smoked gouda, using arugula instead of kale, or adding grilled peaches for unexpected sweetness. For a lighter version, substitute flank steak and reduce cheese portions.

Keeping It Fresh

Store components separately in airtight containers. The kale base stays crisp for up to three days, while sliced steak remains delicious for two days. Reheat steak gently in a covered skillet with a splash of water to maintain moisture.

Pin it

After years of perfecting this recipe, I've found it's not just about the cooking technique - it's about understanding how each component contributes to the whole. This salad has become my go-to for showcasing how a few quality ingredients, treated with care, can create something truly memorable.

Frequently Asked Questions

→ How do I know when my steak is cooked to the right temperature?

For medium-rare, cook until internal temperature reaches 135-140°F. Let it rest for 10 minutes before slicing, during which time the temperature will rise slightly.

→ Can I make this salad ahead of time?

You can prep the ingredients ahead, but assemble just before serving. Grill the steak and corn, and massage the kale up to an hour before, keeping components separate until ready to serve.

→ What can I substitute for gorgonzola cheese?

You can use feta or goat cheese as alternatives. Both offer similar tangy flavors and crumbly textures that complement the steak and vegetables.

→ Why do I need to massage the kale?

Massaging kale with olive oil helps break down its tough fibers, making it more tender and easier to eat while reducing its bitter taste.

→ How long should I let the steak rest before slicing?

Let the steak rest for at least 10 minutes under foil. This allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful.