The Ultimate 15-Minute Grilled Steak with Greek Corn Salad

Are you looking for the perfect Friday night dinner to kick off your summer weekend? A meal that delivers all the satisfying, smoky flavor of a steakhouse dinner but is also light, fresh, and on the table in about 15 minutes? This incredible Grilled Steak with a vibrant Greek Corn Salad is the recipe you need.

This is your ultimate guide to creating a complete, healthy, and spectacularly flavorful meal entirely on your grill. We’ll show you the secret to cooking a super-fast steak, how to get a perfect char on sweet summer corn, and how to toss it all together with a zesty, Greek-inspired vinaigrette. It’s a true celebration of summer.

What makes this recipe so special is its brilliant use of a smart shortcut—cube steak—and a few clever techniques that build immense flavor with minimal effort. This isn’t just a steak dinner; it’s a fresh, modern, and incredibly delicious Grilled Steak Salad experience.

Table of Contents

Table of Contents

The Secret to a 15-Minute Steak Dinner: The Cube Steak

The absolute key to the incredible speed of this Grilled Steak recipe is the choice of meat: cube steak. If you’re not familiar with it, here’s what makes it a weeknight hero:

• What is it? Cube steak is a cut of beef, typically top sirloin or top round, that has been tenderized by being run through a machine that creates tiny, cube-shaped indentations. This mechanical tenderizing breaks down the tough muscle fibers.
• Why is it perfect for grilling? Because it’s already tenderized and relatively thin, cube steak cooks in a matter of minutes over high heat. You get all the delicious, beefy flavor and a fantastic charred crust without the long cooking time of a thicker steak.

The Dual-Purpose Vinaigrette: A Flavor-Building Hack

The genius of this Grilled Steak recipe lies in its smart, multi-purpose vinaigrette. We create one simple batch of a zesty red wine and herb vinaigrette and use it in two brilliant ways:

1. As a Dressing for the Salad: Most of the vinaigrette is used to dress the fresh Greek corn salad, infusing the vegetables with a tangy, herbaceous flavor.
2. As a “Sauce” for the Steak: A few tablespoons of the vinaigrette are reserved. The hot, freshly grilled steak is tossed in this reserved dressing immediately after it comes off the grill. The hot meat sizzles and instantly absorbs the tangy, flavorful vinaigrette, creating an incredibly juicy and seasoned steak. It’s a no-cook steak sauce that is absolutely packed with flavor.

The Key Ingredients for Your Grilled Steak Salad

This recipe uses a handful of fresh, powerful ingredients to create a taste of the Mediterranean.

• Cube Steaks: The secret to a fast and tender steak dinner. You can also use thinly sliced sirloin or flank steak.
• Fresh Corn: In-season summer corn, grilled on the cob, provides a smoky, sweet, and crunchy element that is the star of the salad.
• The Greek Salad Components: A classic, vibrant mix of crisp English cucumber, juicy grape tomatoes, sharp red onion, salty crumbled feta cheese, and briny green olives.
• The Vinaigrette: A simple but mighty combination of extra-virgin olive oil, red wine vinegar, fresh herbs (oregano and/or mint), and a touch of honey to balance the acidity.

Step-by-Step Guide to Your Grilled Steak Dinner

This entire meal comes together on the grill. Have your salad ingredients chopped and ready to go for a fast, smooth process.

1. Prepare the Grill: Preheat your outdoor grill or an indoor grill pan to a steady high heat.
2. Make the Vinaigrette: In a medium bowl, whisk together the 3 tablespoons of olive oil, the red wine vinegar, the chopped fresh herbs, the honey, 3/4 teaspoon of salt, and a few grinds of pepper.
3. Prepare the Bowls: Remove 2 tablespoons of this vinaigrette and place it in a separate large bowl (this will be for the steak). To the medium bowl with the remaining vinaigrette, add the chopped cucumber, halved tomatoes, diced red onion, crumbled feta, and sliced olives. Toss to coat and set aside.
4. Grill the Corn: Place the shucked ears of corn directly on the hot, clean grill grates. Grill, turning occasionally, for about 8 minutes, until the corn is tender and nicely charred in spots.
5. Grill the Steak: While the corn is grilling, season the cube steaks on both sides with salt and pepper. Place them on the hot grill. Cube steak cooks very fast! Grill for about 2 minutes on the first side, until the edges start to look browned.
6. Flip and Finish: Flip the steaks and cook for just 30 seconds to 1 minute more on the second side. Do not overcook!
7. Toss the Hot Steak: Immediately transfer the hot grilled steaks to the large bowl with the 2 tablespoons of reserved vinaigrette. Toss the steaks in the dressing to coat them completely.
8. Assemble and Serve: Transfer the grilled corn to a cutting board and carefully cut the kernels off the cob. Add the warm kernels to the bowl with the Greek salad and toss to combine.
9. Serve: Serve your amazing Grilled Steak alongside the vibrant Greek corn salad.

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Conclusion: A Perfect Summer Plate, Made Easy

This Grilled Steak with Greek Corn Salad is the perfect solution for a busy summer night when you’re craving something fast, fresh, and incredibly flavorful. The combination of the juicy, savory steak and the cool, crisp, tangy salad is a true delight. This recipe is a testament to the fact that a spectacular, healthy meal doesn’t have to be complicated.

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