Grilled Summer Steak Salad with Chili Limon Dressing

Grilled Summer Steak Salad with Chili Limon Dressing

Savoring summer flavors, combining the sweetness of corn, cherry tomatoes, and honey with heat from chili flakes, the bright and bitter flavors of arugula and green onion, top it all off with a perfectly prepared steak and voila! 

Recipe and Photos by Tina Peoples
grilled corn

  • 1.5 lbs skirt or flank steak
  • 2 C arugula
  • 2 ears of corn
  • 1 zucchini
  • ½ C cherry tomatoes, halved
  • ½ C feta, crumbled
  • 1 green onion, sliced
  • 1 Tbs pepitas, toasted and salted
  • 2 Tbs cilantro, chopped 


  • 3 Tbs EVOO
  • 1/3 C lime juice
  • 3 cloves garlic, grated
  • 1.5 Tbs honey
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp chili powder
  • 1 tsp salt
  • ½ tsp pepper
santoku and steak


  1. Combine marinade/dressing ingredients and pour half the mixture into a baking dish with the steak. Coat the steak well and allow to marinate for 2-3 hours, refrigerated (remove from refrigerator 30 minutes prior to cook time).
  2. Prepare the vegetables: rub the corn in olive oil, salt, and pepper and set aside. Cut the zucchini into half moons, then rub in olive oil, salt, pepper, and chili powder.
  3. Heat a grill, skillet, or cast iron until scalding then add the steak, cooking to preferred doneness – note, this cut of steak will cook very fast, so having a very hot pan will ensure you will get a great sear in the short time you have to cook. Once steak is done, remove from grill, and cover with foil to keep warm.
  4. Add the prepared vegetables to the hot grill, skillet, or cast iron and cook thoroughly until they begin to char (I like it heavily charred, however, cook to your preferred doneness).
  5. While cooking the meat and vegetables, prepare remaining ingredients: halve cherry tomatoes, thinly slice the green onions, finely chop the cilantro, crumble feta, and toast pepitas (you can buy them toasted as well).
  6. Once the vegetables have finished cooking, cut the corn off the cob and allow the vegetables to cool before adding to the arugula to prevent the arugula from wilting.
  7. Add arugula, corn, zucchini, cherry tomatoes, half of the cilantro, pepitas, and green onions to a bowl and toss with the remaining half of the marinade.
  8. Plate the tossed salad, top with sliced steak, crumbled feta, and the remaining cilantro, pepitas, and green onions – enjoy!

Meet Tina Peoples, a culinary enthusiast from sunny San Diego. Her unique culinary journey led her to head the kitchen at V1 Ranch, a luxurious hunting club. Inspired by generations of passionate cooks in her family, Tina creates delicious dishes using local ingredients, specifically experimenting with Mediterranean flavors, which define her style.

Beyond the kitchen, she shares her culinary knowledge through classes and social media, hoping to inspire others to enjoy cooking from any kitchen.

Instagram @Tinas.Eats_
Facebook Tina’s Eats
TikTok @tinas.eats


Back to blog