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+ servings
5 from 1 vote
Overhead picture of grilled steak and cherry salad on a wood table
Grilled Steak and Sweet Cherry Salad
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

This Grilled Steak Salad and Sweet Cherry Salad is the perfect summer salad - healthy, hearty, bursting with fresh, seasonal ingredients and loaded with tender, succulent steak!

Course: Main Course, Main Salad
Cuisine: American, Asian
Keyword: Grilled Steak Salad and Sweet Cherry Salad, Steak Salad
Servings: 4
Calories: 531 kcal
Author: Chris Scheuer
For the dressing:
  • 2 cups tightly packed fresh basil leaves about ¼ pound
  • cup rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1 clove garlic finely minced
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh lemongrass or lemongrass paste
  • ¾ cup mild-flavored oil such as sunflower, grapeseed,avocado, vegetable or canola oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
For the corn:
  • 3 ears fresh corn unhusked
For the steak:
  • 1 ½ pounds flat-iron, beef tenderloin, rib-eye or sirloin steak or your favorite type of steak
  • kosher salt
  • garlic powder
  • freshly ground black pepper
For the rest of the salad:
  • 6 cups baby arugula
  • 1 cup sweet cherries pitted and halved
  • cup salted cashew halves
  1. For the dressing, bring a medium-large pot, ⅔ full of water, to a rolling boil. Add basil and submerge it under the water with a large, heat-resistant spoon. After 20 seconds, drain basil and rinse with cold water for 30 seconds to stop the cooking process. Gather basil in your hand and squeeze as much water out as possible.

  2. Combine basil with all other dressing ingredients in a blender container. Cover and blend on high till dressing is bright green and silky smooth. When you start blending, the dressing will be flecked with bits of basil. Keep going and it will smooth out. Taste and add more salt and pepper if needed. Set aside.

  3. Prepare corn by placing the three ears in the microwave, unhusked. Cook on high power for 6 minutes. Remove from microwave with a clean kitchen towel or oven mitt and transfer tp a cutting board.

    Cut off about 1½-2 inches from the bottom (stem end) of each ear. Hold corn at the silk end with the towel and push the corn out of the husk. The corn comes out perfectly cooked and free of silk! Here's a video demonstration of the technique.

For the steak:
  1. Remove steak from the refrigerator 45 minutes before grilling.

  2. Heat a gas or charcoal grill on high for 20 minutes. Clean the grill grate thoroughly with a wire grill brush and oil the grates.

  3. Just before grilling, sprinkle steak generously with kosher salt, garlic powder and freshly ground black pepper.
  4. Place steaks on the grill and cook until meat reaches the desired temperature. See Café Tips above in the post for steak temperatures. If the meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move the meat to indirect heat to finish cooking.

  5. Remove from grill and tent meat with foil. Allow the steak to rest for 10 minutes. (This allows the juices to return to the meat.) Slice thinly just before serving. Taste and add a bit more salt and pepper, if needed.

  6. For the salad, arrange arugula on four dinner plates. Divide the cherries, corn and steak between the plates. Scatter with cashews and drizzle with dressing. Pass extra dressing at the table.
Recipe Notes

See Café Tips above in the post for more detailed tips and instructions.

Nutrition Facts
Grilled Steak and Sweet Cherry Salad
Amount Per Serving
Calories 531 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 104mg35%
Sodium 263mg11%
Potassium 1022mg29%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 17g19%
Protein 43g86%
Vitamin A 860IU17%
Vitamin C 12mg15%
Calcium 104mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.