Recipes

GRILLED STEAK SALAD WITH BALSAMIC VINAIGRETTE

Good morning? We have a perfectly grilled steak for a starter! All it takes is a brushstroke of rapeseed oil, salt, and pepper. Nothing extraordinary here.

And while the grill is on, fresh corn can be thrown in for these charred, smoked corn kernels. Grilled corn

Once your steak and corn are ready, you can serve them with chopped romaine, fresh Campari tomatoes, finely cut red onion, and crumbled blue cheese, drizzled with my super easy and quick balsamic dressing.

It’s so simple and yet so good. And so not boring!


GRILLED STEAK SALAD WITH BALSAMIC VINAIGRETTE

yield: 6 servings Prep time: 20 minutes Cook time: 20 minutes total time: 40 MINUTES


INGREDIENTS:

  • 3 ears corn, husks, and silk removed
  • 1 tablespoon butter, at room temperature
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds flank steak
  • 1 tablespoon canola oil
  • 1 head romaine, roughly chopped
  • 6 Campari tomatoes, quartered
  • 1/2 small red onion, thinly sliced
  • 4 ounces crumbled blue cheese

FOR THE BALSAMIC VINAIGRETTE

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon, and honey; season with salt and pepper, to taste; set aside.
  2. Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste.
  3. Add corn to grill, and cook, turning occasionally, until charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
  4. Brush steak with canola oil; season with salt and pepper, to taste. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium-rare. Let rest 5 minutes; thinly slice against the grain.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with corn, steak, tomatoes, onion, and blue cheese. Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
  6. Serve immediately.
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