Steak & Roasted Corn Arugula Salad with Creamy Cilantro Dressing
This high-protein, flavor-packed salad is perfect for a weeknight dinner or weekend lunch. It’s bold, fresh, and balanced — featuring tender seared steak, creamy avocado, roasted corn, and a zesty homemade cilantro dressing. You can use your favorite cut of steak, but I went with a classic New York Strip.
Steak & Roasted Corn Arugula Salad
Ingredients
- 1–2 lbs steak (NY Strip or Ribeye recommended)
- 5 oz baby arugula
- 1/2 large onion, finely diced
- 1/2 pint cherry or grape tomatoes, quartered
- 1–2 avocados, cubed
- 1 1/2 cups roasted corn (store-bought or homemade)
- 1 large handful fresh cilantro
- 2–3 garlic cloves
- 1/2 cup Greek yogurt (or mayo for creamier texture)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Season steak with salt, pepper, and your favorite spices. Let rest at room temp for 1 hour.
- Cook steak to desired doneness (medium rare preferred) using grill or cast iron skillet. Rest, then slice.
- Combine arugula, onion, tomato, avocado, and corn in a large bowl.
- Blend all dressing ingredients until smooth. Adjust seasoning as needed.
- Top salad with steak slices and drizzle with dressing. Serve immediately.
Nutrition (Per Serving, based on 3 servings)
Calories: ~585 •
Protein: ~45g •
Carbs: ~25g •
Fat: ~34g
Kev’s Tips
- 🥗 Meal prep: Make extra steak and dressing to reuse in bowls or tacos.
- 💪 Macro-friendly: Use Greek yogurt instead of mayo for more protein.
- 🔥 Pro flavor: Grill the corn with the steak for deeper char flavor.
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This salad is packed with protein, fiber, and healthy fats — perfect for staying full and energized. Let me know if you try it and tag me on Instagram
