Mix all of your favorite summer fruits like strawberries and peaches with grilled corn on the cob to make a juicy grilled steak salad tossed in a homemade orange vinaigrette.

Grilled Steak Salad with Fruit

Pat steak dry with paper towels. Rub both sides of steak with 1½ tablespoon oil; sprinkle and rub with steak seasoning. Let steak stand at room temperature for 20 minutes. 

Wrap ear of corn in a damp paper towel and place on microwave-safe plate. Microwave on HIGH 2 to 4 minutes or until tender, turning every 1-1/2 minutes. 

Preheat a charcoal or gas grill for direct cooking over medium heat. Grill corn 4 to 7 minutes or until corn is slightly charred, turning occasionally. Transfer to a cutting board. Cool and cut corn kernels from cob; set aside.

Grill steak for 9 to 13 minutes for medium-rare doneness (130 degrees), turning halfway through. Transfer steak to another clean cutting board. Slightly cool for 15 minutes. Thinly slice steak across the  grain; set aside.

For vinaigrette, combine vinegar, orange zest and juice, honey, and black pepper in a small bowl. Slowly whisk in remaining 1/3 cup oil; set aside.

To serve, toss together salad greens, cucumber ribbons, onion slivers, and corn; transfer to a large serving platter. Arrange steak slices, peaches, and strawberries on top. Sprinkle with blue cheese; serve with vinaigrette.