Arugula, Grilled Steak and Feta Salad With Balsamic Dressing

A round serving platter of arugula salad topped with sliced steak, peaches and avocado as well as crumbled feta and grilled corn kernels.

5 from 1 vote

Arugula, Grilled Steak and Feta Salad With Balsamic Dressing

Packed with bold flavors, sweet juicy peaches, charred corn, and creamy avocado, this arugula steak salad satisfies every craving. Fancy enough for an upscale dinner party, quick weeknight family meal, it's done in under 30 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch, Salad

Cuisine: American, canadian

Diet: Low Fat

Keyword: grilled corn and steak salad, grilled steak salad, summer salad

Servings:

Calories: 701kcal

Author: Sabrina Currie

Ingredients

1 lb flank steak
2 cloves garlic one to season steak, one to season optional croutons
6 tablespoon extra virgin olive oil plus extra for brushing the grill and croutons
1 teaspoon salt plus more to season the steak
½ teaspoon black pepper plus more to season the steak
2 cobs of corn, husked or 1 cup thawed corn kernels
2 cups Crusty rustic bread for croutons optional
3 tablespoon balsamic vinegar
1 tablespoon grainy Dijon mustard
2 peaches
1 avocado
½ cup thinly sliced red onion
8 cups arugula
1 cup feta cheese crumbled

Instructions

Place flank steak on a plate or clean cutting board and bring it to room temperature before grilling. Slice a garlic clove in half and rub it generously over the steak, then season it generously with salt and pepper (about 1 teaspoon salt and ½ teaspoon ground pepper).
Optional Croutons - To make the croutons, tear or slice 2 cups of bread into chunks and place into a frying pan. Mince the 2nd garlic clove and place it in a small bowl with ½ teaspoon salt and mash it. Stir in 2 tablespoon olive oil. Drizzle the garlic oil over the croutons, leaving most of the garlic bits in the bottom of the bowl. Turn the frying pan to medium-low heat and let the croutons cook and crisp slowly, flipping them once or twice until they are crisp and they are light brown in spots.
Preheat a grill, grill pan or a traditional charcoal grill to medium-high heat. Brush the grill with a little olive oil and then place the steaks and husked cobs of corn on. Grill the steak, flipping once, until it is to your liking (I like to remove it at 130°F-135°F for medium-rare), then cover with foil for 10 minutes. Grill your corn cobs at the same time until it is cooked all over with a few char marks. Remove and set aside for 10 minutes to rest and cool enough to handle.
While the steak rests, combine the vinegar, 6 tablespoon olive oil, Dijon, salt and pepper in a mason jar or measuring cup. Whisk it together and set aside.
Cut the peaches in half, remove the pits and slice into ¼" slices, peel and do the same for the avocado and cut the kernels off the cobs of corn.
Slice the steak across the grain, into thin strips, approximately ¼" thick.
In a large bowl or platter, arrange the arugula, croutons if using, peaches, avocado, onion, and corn evenly. Whisk the dressing again and drizzle half of it over the fruit and vegetables. Top with the sliced steak, sprinkle with feta, then drizzle the remaining dressing over and serve immediately.

Notes

The key to juicy steak is first not to overcook it, and second, to let it rest a minimum of 10 minutes before slicing.

For a chef touch, grind a few cracks of fresh black pepper over the finished salad before serving. It adds fragrance and a touch more flavor.

Nutrition