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Grilled Steak and Veggie Salad

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2 thin filet mignon steaks
1/4 cup oil and vinegar salad dressing
2 cups frozen corn, thawed
2 orange or red bell peppers, chopped
2 cups grape tomatoes
1 medium chopped zucchini
1 cup cubed Monterey Jack cheese
2/3 cup creamy Italian salad dressing
4 cups mixed salad greens

Grilled Steak and Veggie Salad

  • Serves 4
  • Easy

About This Recipe

Main dish salads are my staples for summer. But I don’t always want a chilled salad; sometimes something warm is perfect, especially on a cool summer evening.

This recipe for Grilled Steak and Veggie Salad is perfect. You can grill any type of steak you’d like, but I prefer buying a thin filet mignon and cooking that. Sirloin or strip steaks are also a great choice for this recipe.

You can use any veggie you’d like too. Just be sure your family likes it!

Enjoy this simple and delicious salad for dinner tonight.



Prepare and preheat your grill. While the grill is heating, brush the steaks with the vinaigrette salad dressing and let stand.


Combine the corn, bell pepper, tomatoes, zucchini, and cheese with the Italian salad dressing and toss. Set aside.


Grill the steaks for 4 to 9 minutes on each side, turning once, until desired doneness. Remove the steaks from the grill and put on a clean plate; cover and let stand for 5 minutes.


Slice the steaks. Put the salad greens on plates, top with the corn mixture, and then add the steak slices. Serve immediately.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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