Grilled Steak Salad with Roasted Tomatoes & Fresh Herbs

Grilled steak on a garden-fresh salad is hands-down my all-time favorite meal. There's just something about the combination of juicy, perfectly cooked beef and crisp, vibrant greens that feels like pure farm-fresh goodness. This steak salad is packed with flavor, thanks to sweet blistered cherry tomatoes, crunchy pumpkin seeds, and a bright, tangy dressing. It's simple, satisfying, and exactly what you need for a wholesome lunch or light dinner. Trust me—you'll be making this one on repeat!

Ingredients:

For the Salad:

• 10 oz (roughly) cherry tomatoes
• Extra virgin olive oil, for cooking
• Sea salt and freshly ground black pepper, to taste
• 2 cobs of sweet corn 
• 1 red onion, thinly sliced
• Chopped Romaine Lettuce
• Large handful of mixed herbs (like coriander and parsley), roughly chopped
• 3 tbsp pumpkin seeds
• 2 garlic cloves, smashed
• 1 sprig rosemary
• 2 steaks, cut of your choice (ribeye, sirloin, or filet)

For the Dressing:

• ½ tsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil

Instructions:

1. Roast the Tomatoes: Preheat your oven to 350°F. Place the cherry tomatoes on a small baking tray, drizzle with extra virgin olive oil, and season with sea salt and pepper. Roast for 15 minutes, or until the tomatoes start to blister and bubble.
2. Cook the Corn: While the tomatoes are roasting, steam the sweet corn cobs for 5 minutes. If you have a gas burner or blow torch, char the cobs slightly until blackened. If not, you can skip this step. Use a sharp knife to slice the kernels off the cob and place them in a large salad bowl.
3. Prep the Salad: Add the sliced red onion, chopped herbs, and rocket romaine to the bowl with the corn. In the last few minutes of roasting, add the pumpkin seeds to the tray with the tomatoes and roast for 2 minutes until lightly browned. Set the tray aside.
4. Cook the Steak: Heat a medium-sized cast iron skillet over medium-high heat. Add a generous drizzle of olive oil (or butter, if preferred). Add the smashed garlic cloves and rosemary to the pan. Season the steaks with salt and pepper, then cook to your preferred doneness (about 3 ½ minutes per side for medium-rare).
5. Make the Dressing: While the steaks are cooking, whisk together the Dijon mustard, apple cider vinegar, and olive oil in a small bowl.
6. Assemble the Salad: Add the roasted cherry tomatoes and pumpkin seeds to the salad bowl. Drizzle with the dressing and toss until evenly coated.
7. Serve: Slice the cooked steak and serve it on top of the salad. Enjoy warm for a fresh, hearty meal!