Zesty Grilled Steak Salad with Corn and Strawberries

Overhead photo of steak salad in a white bowl with veggies in background

5 from 4 votes

Zesty Grilled Steak Salad with Corn and Strawberries

This Zesty Grilled Steak Salad with Corn and Strawberries is a sweet and savory salad that's guaranteed to please everyone at the table! So simple to whip up too!

Prep Time15

Cook Time10

Marinating Time30

Total Time55

Course: Lunch, Main Dish, Salad

Cuisine: American

Keyword: salad, steak, grill, Tony Chachere's Steakhouse Marinade, Tony Chachere's Italian Salad Dressing, strawberries, corn, tomatoes

Servings: servings

Calories: 557kcal

Author: MaryAnn Dwyer

Ingredients

Steaks

2 10-12-oz. strip steaks
3/4 cup Tony Chachere’s Creole Style Steakhouse Marinade

Salad

3 ears corn on the cob, shucked
8 cups spring mix
6 Campari tomatoes, quartered
1/2 lb. strawberries, hulled and sliced
4 oz. blue cheese crumbles
3/4 cup canned, crispy fried onions
3/4 cup Tony Chachere’s Italian Dressing

Instructions

Steaks

Add steaks to a shallow bowl. Cover with Tony’s Creole Style Steakhouse Marinade. Flip steaks. Cover and refrigerate for 30 minutes.

Salad

While the steaks are marinating, preheat grill to high for 10 minutes. Add corn and cook, making sure to turn often until evenly charred, about 10 minutes. Remove from grill and let cool. Once cool, using a sharp knife, slice the corn off the cob onto a plate. Set aside.
Once the steaks are done marinating, place the steaks on the grill on high heat. (400-450 degrees F) Cook until slightly charred, about 4 minutes. Turn the steaks over and continue to cook for an additional 3-5minutes, or until grilled to your liking. Remove from the grill and slice thin, against the grain.
Add the spring mix to a large bowl or platter. Toss with the corn, tomatoes and strawberries and about half of the dressing, or to your liking. Stir in the blue cheese crumbles and crispy onions. Add the steak and drizzle with remaining dressing, if desired.

Nutrition