Steak Salad with Black Beans, Corn, and Roasted Potatoes
If you’re craving a hearty, restaurant-quality salad that’s loaded with flavor, this Steak Salad with Black Beans, Corn, and Roasted Potatoes checks every box. Tender grilled steak, roasted sweet and russet potatoes, crisp veggies, and a bold balsamic vinaigrette come together for a satisfying meal that feels as special as it tastes.
Pair it with Cucumber Lemonade and Smores Ice Cream for the perfect meal. This is the kind of salad that turns weeknight dinners—or your next summer cookout—into something unforgettable.
Why You’ll Love This Steak Salad
✅ Hearty and filling – Perfect as a main course
✅ Packed with flavor – Sweet roasted veggies, tangy vinaigrette, smoky grilled steak
✅ Colorful and nutritious – A rainbow of fresh vegetables
✅ Make-ahead friendly – Prep components in advance
Ingredients You’ll Need
For the Salad
- Grilled steak – Seasoned with Sergio’s Seasoning and Pepper Mafia from Golden Steer
- Sweet potatoes – Diced and roasted
- Russet potatoes – Diced and roasted
- Black beans – Drained and rinsed
- Corn – Fresh or thawed frozen kernels
- Cherry tomatoes – Halved
- Sweet mini peppers – Sliced
- Cucumber – Sliced
- Spring mix – Or your favorite greens
For the Steak
- Sergio’s Seasoning – A robust blend perfect for beef You can get seasonings here.
- Pepper Mafia Seasoning – Adds bold peppery heat. You can get seasonings here.
- Butter – For searing on the griddle
For the Balsamic Vinaigrette
- 1/3 cup balsamic vinegar
- 1/3 cup oil (olive oil or avocado oil work best)
- 1/3 cup sugar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon Pepper Mafia seasoning You can get seasonings here.
How to Make the Steak Salad
1. Prep and Roast the Potatoes
- Preheat your oven to 425°F or your air fryer!
- Toss diced sweet and russet potatoes with a drizzle of olive oil, salt, and pepper.
- Spread in an even layer on a baking sheet.
- Roast 25–30 minutes, stirring halfway through, until golden and tender.
- Set aside to cool slightly.
2. Grill and Sear the Steak
- Generously season your steak on both sides with Sergio’s Seasoning and Pepper Mafia. You can get seasonings here.
- Preheat your grill to medium-high heat.
- Grill the steak for about 4–5 minutes per side, until it reaches your desired doneness.
- Transfer to a Blackstone griddle heated over medium heat.
- Add a pat of butter and sear each side briefly for a rich, caramelized crust.
- Remove from heat and let the steak rest for at least 5 minutes before slicing.
3. Make the Balsamic Vinaigrette
- In a jar or small bowl, combine balsamic vinegar, oil, sugar, Dijon mustard, minced garlic, and Pepper Mafia seasoning.
- Shake or whisk until fully emulsified.
4. Assemble the Salad
- Arrange a bed of spring mix on a large platter or individual plates.
- Top with roasted potatoes, black beans, corn, cherry tomatoes, sliced peppers, and cucumber.
- Slice the rested steak thinly against the grain and lay over the salad.
- Drizzle generously with balsamic vinaigrette.
- Finish with an extra sprinkle of salt and freshly cracked pepper, if desired.
Tips for the Best Steak Salad
- Let the steak rest before slicing—this keeps it juicy. You want to let it rest for at least 5 minutes, simply cover with foil, and rest before slicing.
- Mix up your greens – baby spinach or arugula work well too.
- Make ahead – Roast veggies and mix dressing up to a day in advance. And chop your other veggies.
- Customize toppings – Try adding fresh snap peas, creamy avocado, crumbled feta or mozzarella balls, and toasted pepitas. Make it your own.
What to Serve With This Salad
- Crusty bread or warm pita or tortillas.
- Grilled corn on the cob
- Fresh lemonade or iced tea
- Strawberry Pie
Storage and Leftovers
If you plan to have leftovers, store the components separately to keep everything fresh. Refrigerate:
- Steak slices in an airtight container
- Roasted potatoes separately
- Salad greens and veggies unassembled
- Dressing in a jar (shake before using)
Assemble just before serving for the best texture.
This Steak Salad with Black Beans, Corn, and Roasted Potatoes is the ultimate combination of fresh vegetables, tender grilled steak, and a sweet-tangy vinaigrette that brings it all together. Whether you’re firing up the grill for a summer meal or prepping a satisfying dinner any night of the week, this salad is sure to impress.
Grilled Steak Salad
Ingredients
Grilled Steaks
- 2 beef tenderloin steaks about 1.5 inches thick
- 1 tablespoon Golden Steer Sergio’s Seasoning
- 1 teaspoon Pepper Mafia Seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter optional, for finishing
Balsamic Vinaigrette
- 1/3 cup balsamic vinegar
- 1/3 cup oil olive oil or avocado oil work best
- 1/3 cup sugar
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon Pepper Mafia seasoning
Roasted Potatoes and Sweet Potatoes
- 1 sweet potato large, peeled and cut into 1 cm cubes, about 2 cups
- 1 Russet potato large, cut into 1 cm cubes
- 2 tablespoons olive oil
- 1 teaspoon Chili Powder
- 1 teaspoon salt
- 1 teaspoon black pepper or Pepper Mafia
The Rest
- 5 ounces Spring Mix
- 15 ounces Black beans – Drained and rinsed
- 15 ounce Corn – Fresh canned, or thawed frozen kernels
- 1 cup Cherry tomatoes – Halved
- 1 cup Sweet mini peppers – Sliced
- 1 cup Cucumber – Sliced
Instructions
Prep and Roast the Potatoes
- Preheat your oven to 425°F or Preheat your airfryer to 400°F
- Toss diced sweet and russet potatoes with olive oil, and season with seasonings.
- Spread in an even layer on a baking sheet or in air fryer basket
- Roast 25–30 minutes, stirring halfway through, until golden and tender.
- Set aside to cool slightly.
Grill the Steaks
- Prep the Steaks
- Remove the steaks from the fridge 20–30 minutes before cooking so they come to room temperature.
- Pat them dry with paper towels to help get a good sear.
- Season
- Rub each steak with a little olive oil.
- Generously sprinkle Sergio’s Seasoning on all sides.
- Lightly sprinkle Pepper Mafia Seasoning for extra bold flavor and a touch of heat.
- Preheat the Grill
- Heat your grill to high (around 450–500°F). Make sure the grates are clean and lightly oiled.
- Grill the Steaks
- Place the steaks on the hot grill.
- Grill for about 4–5 minutes per side for medium-rare, or until they reach your preferred doneness (use a meat thermometer: 130°F for medium-rare, 140°F for medium).
- If desired, in the last minute of cooking, place a pat of butter on top of each steak. Transfer to a griddle heated over medium heat and sear until you have a rich, carmelized crust (1-2 minutes)
- Rest
- Transfer steaks to a cutting board.
- Let them rest for 5 minutes before slicing to keep them juicy.
Make the Balsamic Vinaigrette
- In a jar or small bowl, combine balsamic vinegar, oil, sugar, Dijon mustard, minced garlic, and Pepper Mafia seasoning.
- Shake or whisk until fully emulsified.
Assemble the Salad
- Arrange a bed of spring mix on a large platter or individual plates.
- Top with roasted potatoes, black beans, corn, cherry tomatoes, sliced peppers, and cucumber.
- Slice the rested steak thinly against the grain and lay over the salad.
- Drizzle generously with balsamic vinaigrette.
- Finish with an extra sprinkle of salt and freshly cracked pepper, if desired.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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