0 0
Grilled Steak and Veggie Salad

Share it on your social network:

Or you can just copy and share this url


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

A cool and crunchy veggie salad is topped with hot, tender, juicy steak in this spectacular recipe.

  • 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! And be sure to serve the salad as soon as the steak is ready. More on that later.

Enjoy this simple and delicious salad for dinner tonight. All you need to serve with it is some Cheesy Toasted Bread Sticks. The contrast between the cool salad, hot steak, and hot crunchy and cheese breadsticks is sublime.

Tips for the best Grilled Steak and Veggie Salad:

  • The combination of hot and tender and meaty steak with the cool salad made of crunchy and sweet vegetables is really delicious and a perfect example of a good recipe.
  • When you grill a steak, you must make time for the steak to stand for 5 to 10 minutes when it comes off the grill. This gives a chance for the juices, which migrate to the exterior of the steak on the heat, a chance to get back into the interior of the steak so it will be juicy. Just put the steak on a CLEAN plate and cover it with foil.
  • When you carve steak, carve against the grain. Look at the steak. You’ll see fine lines running across it. That’s the grain. Cut perpendicular to those lines for the most tender slices.
  • You can make the vegetable salad ahead of time; in fact, that’s the best way to make this recipe. It will have a chance to chill and the flavors to blend before you serve it.
  • Serve this salad the second the steak is sliced and added to it. The contrast of hot steak and cool salad is wonderful.

Subscribe to my emails!



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 bestselling cookbook author and home economist who has written 54 books (53 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.

Orange Chicken Pecan Salad
Orange Chicken Pecan Salad
Creamy Grape and Bacon Salad