Blackstone Chopped Steak Salads are a quick, healthy, and flavorful dinner that’s perfect for a griddle or flat top grill.
If I want my family to enjoy a salad for dinner, adding steak almost always seals the deal.
Well-seasoned steak bites and corn on the cob sear on the griddle in minutes, then are tossed with store-bought chopped salad kits for an effortless meal.
You can use any salad kit flavor you prefer; I used steakhouse chopped kits because the included toppings and dressing complement the steak nicely.
How to make Blackstone Chopped Steak Salads
For this recipe I used ribeye steaks, corn on the cob, Worcestershire sauce, kosher salt, pepper, and a favorite steak seasoning. I also grabbed a few salad kits and some extra shredded cheese.
Start by cutting about 1 1/2 pounds of steak into 1-inch cubes and placing them in a bowl. I often cook extra to pack for lunches later.
Add 2 tablespoons Worcestershire sauce, kosher salt, black pepper, and your chosen steak seasoning. Toss until the steak bites are evenly coated.
Brush the corn with a little cooking oil and season with kosher salt, pepper, and steak seasoning as well.
Toss the steak bites again so the seasoning is distributed and everything is ready for the griddle.
Preheat your griddle or flat top grill to medium for a few minutes. Add a bit of oil and place the corn on the griddle, cooking it alone for 4–5 minutes and turning occasionally so it browns evenly.
Add a touch more oil and spread the seasoned steak bites on the griddle. Cook the steak and corn together for another 6–8 minutes, turning the corn and flipping the steak bites a few times with spatulas so they develop a good sear.
When the steak is cooked to your liking and the corn is nicely charred, remove from the griddle and allow to cool slightly.
Cut the kernels off the cob and prepare the salad kits according to the package instructions.
Easy assembly and meal prep tips
Assemble each salad kit, add the seared steak bites, spoon on the fresh corn kernels, and finish with a cup of shredded cheese or any additional toppings you like. The included dressing and crunchy components in the kits make this a fast, complete meal.
These salads are great for meal prep — keep dressing and crunchy toppings separate until serving to preserve texture. They pack well for lunches and reheat the steak bites quickly if desired.
Recipe details
Blackstone Chopped Steak Salads
Cheri Renee
Equipment
- Blackstone griddle or flat top grill
Ingredients
- 1 1/2 pounds steak of choice (sirloin, ribeye, flatiron, NY strip)
- 2 tablespoons Worcestershire sauce
- Kosher salt, pepper, steak seasoning blend to taste
- 4 ears corn on the cob, shucked
- Cooking oil of choice (olive oil suggested)
- 3–4 store-bought chopped salad kits (any flavor)
- 1 cup shredded cheese, optional
Instructions
- Cut the steak into 1-inch cubes and place in a bowl. Add Worcestershire sauce, kosher salt, pepper, and steak seasoning. Toss to coat.
- Brush corn with oil and season with kosher salt, pepper, and steak seasoning.
- Preheat the griddle to medium. Add oil and place the corn on the griddle. Cook 4–5 minutes, turning occasionally.
- Add the steak bites to the griddle (add more oil if needed). Continue cooking steak and corn together for 6–8 minutes, turning and flipping as needed to get a good sear.
- Remove from heat, cut kernels off the cob, and assemble the salad kits per package directions. Top with steak, corn, and shredded cheese.
More griddle recipes you might like
Blackstone Chimichurri Steak Bites
Blackstone Lemon Chicken and Broccolini
Blackstone Steak and Smashed Potatoes
Complete Meals on the Griddle
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