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The Ultimate 15-Minute Grilled Steak with Greek Corn Salad

A forkful of the finished Grilled Steak and Greek Corn Salad.

A fresh and flavorful Greek-inspired summer meal featuring grilled steak and a vibrant corn salad. The dish includes a homemade vinaigrette made with red wine vinegar, honey, and fresh herbs, which is used to dress both the salad and the steak. Ears of corn are grilled until charred, then the kernels are cut off and combined with cucumber, tomatoes, red onion, feta, and olives. Thin cube steaks are quickly grilled and tossed in the reserved vinaigrette, then served alongside the fresh corn salad.

Ingredients

Scale
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh oregano and/or mint
  • 1 teaspoon honey
  • Kosher salt and freshly ground pepper
  • 1 English cucumber, peeled and chopped
  • 1 pint grape or cherry tomatoes, halved
  • 1 small red onion, diced
  • 1/2 cup crumbled feta cheese (about 4 ounces)
  • 1/3 cup pitted green olives, sliced
  • 2 ears of corn, shucked
  • 1 1/4 pounds cube steaks

Instructions

  1. Preheat a grill to high heat.
  2. Make the Vinaigrette: In a medium bowl, whisk together the olive oil, red wine vinegar, chopped herbs (oregano and/or mint), honey, 3/4 teaspoon of salt, and a few grinds of pepper.
  3. Remove 2 tablespoons of the vinaigrette and place it in a separate large bowl; set this aside for the steak.
  4. Make the Salad: To the bowl with the remaining vinaigrette, add the chopped cucumber, halved tomatoes, diced red onion, crumbled feta, and sliced olives. Toss to coat.
  5. Grill the Corn and Steak: Place the shucked corn on the grill. Cook, turning occasionally, for about 8 minutes until it is charred in spots. Remove the corn to a cutting board.
  6. While the corn grills, season the cube steaks with salt and pepper. Grill the steaks for about 2 minutes on the first side, until the edges start browning.
  7. Flip the steaks and cook for about 30 more seconds on the other side. Transfer the cooked steaks to the large bowl containing the reserved 2 tablespoons of vinaigrette and toss to coat them.
  8. Assemble and Serve: Cut the corn kernels off the cobs and add them to the Greek salad.
  9. Serve the grilled steak with the corn salad on the side.

Notes

  • The vinaigrette serves a dual purpose as both a salad dressing and a sauce for the cooked steak. It is important for food safety to keep the portion for the steak separate.
  • Cube steaks cook very quickly, so be careful not to overcook them on the high-heat grill.
  • Grilling the corn before adding it to the salad provides a delicious smoky flavor.

Nutrition

Find it online: https://cookupjoy.com/grilled-steak-salad/