There’s nothing I love more than a dinner salad. To me, that means a salad that encompasses all the essential parts of a meal (and then some) in one hearty dish. As the weather gets warmer, I’m turning my attention to steak salad, filled with the season’s bounty. Here, New York strip steak gets cooked until medium-rare and served over butter lettuce studded with cherry tomatoes, sliced avocado, charred corn, and crumbled feta. Dress it with a flavorful lemon-scallion vinaigrette and enjoy your dinner-in-one.

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Steak Salad

Serves 4

1/3 cup plus 1 tablespoon olive oil, divided

2 cups fresh or frozen corn kernels, thawed if frozen

1 3/4 teaspoons kosher salt, divided

2 (about 1-inch-thick) boneless New York strip steaks (about 12 ounces each), trimmed of excess fat

3/4 teaspoon freshly ground black pepper, divided

1 tablespoon neutral oil, such as vegetable or canola

3 tablespoons freshly squeezed lemon juice (1 medium lemon)

4 medium scallions, white and light green parts thinly sliced (about 1/4 cup)

1 teaspoon Dijon mustard

1 teaspoon honey

1 medium head butter lettuce, leaves separated

6 ounces cherry tomatoes, halved (about 1 1/4 cups)

2 ripe but firm medium avocados, halved, pitted, peeled, and diced

2 ounces feta cheese, crumbled (about 1/2 cup)

1/3 cup fresh basil leaves (about 2 sprigs)

1. Heat 1 tablespoon of olive oil in a medium cast iron or stainless skillet over medium-high heat until shimmering. Add 2 cups corn kernels and spread into an even layer. Cook, stirring occasionally, until charred in spots, about 5 minutes. Season with 1/4 teaspoon of the kosher salt. Transfer to a bowl.

2. Meanwhile, pat two (12-ounce) boneless New York strip steaks dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon of the black pepper.

3. Wipe out the skillet with paper towels. Heat over high heat just until it starts to smoke. Add 1 tablespoon neutral oil and swirl the skillet to coat the bottom. Add the steaks and cook until medium-rare and a brown crust forms, 4 to 5 minutes per side for medium rare (an instant-read thermometer inserted into the steak should register about 130 F). Transfer to a clean cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.

4. Whisk the remaining 1/3 cup olive oil, 3 tablespoons lemon juice, 4 thinly sliced medium scallions, 1 teaspoon Dijon mustard, 1 teaspoon honey, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper together in a liquid measuring cup or small bowl until combined.

5. Arrange the leaves from one medium head of butter lettuce on a serving platter. Top with the charred corn, 6 ounces halved cherry tomatoes, two diced ripe medium avocados, and 2 ounces crumbled feta cheese. Drizzle with half of the dressing (about 1/3 cup).

6. Cut the steaks across the grain into 1/2-inch-thick slices. Shingle the slices on top of the salad and drizzle with the remaining dressing. Top with 1/3 cup fresh basil leaves, torn if large.

Recipe notes: Instead of searing the steaks, they can be cooked on an outdoor grill. Heat the grill for direct, high heat (450 F to 500 F). Scrape grill grates clean if needed. Place seasoned steak on grill grates. Cover and grill until a thermometer inserted into the thickest part registers about 130 F for medium-rare, 3 to 4 minutes per side.

(Alexis deBoschnek is a contributing writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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