Grilled Balsamic Steak Summer Salad

June 24, 2021

This perfect summer salad makes a perfect appetizer.

Yield: 6–8 servings


1 teaspoon soy sauce

1 clove garlic, minced

1 teaspoon oil

¼ teaspoon cumin

Salt to taste

Pepper to taste

1–1.5 lb. London broil


1 pint cherry tomatoes, halved

1 cob of corn, cooked and sliced

Fresh cauliflower, diced*

Olive oil, for drizzling

Rosemary, for garnish

Oregano, for garnish


Combine soy sauce, garlic, oil, cumin, salt, and pepper and rub into the meat well. Grill on high for 5 minutes per side for rare or 8 minutes per side for well done. If broiling in an oven, broil for 7 minutes per side. Set aside to cool, then slice.

Place lettuce, cherry tomatoes, corn, cauliflower, and meat in a bowl. Drizzle with olive oil and sprinkle some rosemary and oregano over the salad.

*I haven’t been able to find fresh checked cauliflower recently in my grocery store. If you can’t find or don’t use it, you can easily skip or roast frozen cauliflower.