Grilled Sirloin Steak Salad with Sweet Onion Dressing
A fresh summer salad featuring perfectly grilled sirloin steak over mixed greens with charred corn kernels and crisp cucumber slices. The standout element is a creamy sweet onion dressing made from grilled Vidalia onions blended with olive oil and Dijon mustard, creating a rich complement to the smoky grilled vegetables. Fresh herbs and sunflower seeds add brightness and crunch, making this a complete meal perfect for warm weather entertaining or healthy weeknight dinners when you want something satisfying yet light.
Ingredients
- 1 medium sweet onion, cut into 8 wedges, preferably Vidalia
- 1 ear corn, husked
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound sirloin steak, trimmedflank steak1:1gluten-freedairy-free
similar cooking time but slice against grain
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons red-wine vinegarbalsamic vinegar1:1gluten-freedairy-free
sweeter flavor profile
- 1 teaspoon Dijon mustard
- 1 11-ounce package mixed greensarugula1:1gluten-freedairy-free
adds peppery flavor
- 1 medium cucumber, sliced
- ¼ cup fresh herbs, finely chopped, such as chives, dill and/or basil
- ¼ cup sunflower seeds
Instructions
- 1
Preheat grill to medium-high
- 2
Brush onion and corn with oil and season steak with salt and pepper
- 3
Oil the grill rack and grill onion and corn, flipping occasionally, until soft and lightly charred
- 4
Grill steak, flipping once, until instant-read thermometer registers 125°F for medium-rare
- 5
Transfer steak to cutting board and let rest
- 6
Cut kernels from corn and place 2 onion wedges, vinegar, mustard and remaining oil, salt and pepper in blender
- 7
Blend until smooth
- 8
Transfer dressing to large bowl and add mixed greens, cucumber, herbs, corn and remaining onion wedges
- 9
Slice steak and serve on top of greens
- 10
Sprinkle with sunflower seeds
Tips
Let the steak rest for the full 5 minutes after grilling to ensure juices redistribute and the meat stays tender when sliced.
Use a blender rather than food processor for the dressing to achieve the smoothest, creamiest texture from the grilled onions.
Grill extra corn and onions if desired - they keep well refrigerated and add great flavor to salads throughout the week.
Good to Know
Refrigerate assembled salad up to 2 days, store dressing separately and dress just before serving.
Grill vegetables and make dressing up to 1 day ahead. Cook steak just before serving for best texture.
Serve immediately after assembling while steak is still warm and greens are crisp.
Common Mistakes
Oil the grill grates well to prevent steak from sticking and tearing.
Don't skip resting the steak to avoid losing juices when slicing.
Dress salad just before serving to prevent greens from wilting.
Substitutions
FAQ
Can I cook the steak indoors instead of grilling?
Yes, use a cast iron skillet over medium-high heat. Cook 3-4 minutes per side for medium-rare, depending on thickness.
What if I can't find Vidalia onions?
Any sweet onion variety works well, such as Walla Walla or Maui onions. Regular yellow onions can substitute but will be sharper.
How long will leftover dressing keep?
The sweet onion dressing will keep refrigerated for up to 5 days in a sealed container. Stir before using.