Grilled Steak-Corn-Spinach Salad

YieldMakes 6 servings

Total Time30 Mins



  • 2 pounds rib-eye steak
  • 4 tablespoons olive oil
  • 4 garlic cloves, pressed
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 4 ears fresh corn, husks removed
  • 1 (5-oz.) package fresh baby spinach
  • 2 ripe avocados, thinly sliced
  • 1 red grapefruit, sectioned
  • Bottled peppercorn Ranch dressing


    Step 1

    Preheat grill to 350° to 400° (medium-high) heat. Rub steak with 2 Tbsp. olive oil and next 3 ingredients. Brush corn with remaining 2 Tbsp. olive oil.

    Step 2

    Grill steaks and corn at the same time, covered with grill lid, 7 to 8 minutes, turning steak once and turning corn every 4 to 5 minutes. Let steak stand 10 minutes.

    Step 3

    Meanwhile, hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Thinly slice steak.

    Step 4

    Layer spinach, grilled corn kernels, steak, avocados, and grapefruit on serving plates. Serve with bottled Ranch dressing.

Originally published on Southern Living, Grilled Steak-Corn-Spinach Salad.