Grilled Steak Salad with Balsamic Vinaigrette
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(7)
Ingredients
6 servings
- 3 ears corn, husks and silk removed
- 1 tablespoon butter, at room temperature
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds flank steak
- 1 tablespoon canola oil
- 1 head romaine, roughly chopped
- 6 Campari tomatoes, quartered
- ½ small red onion, thinly sliced
- 4 ounces crumbled blue cheese
- ⅓ 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
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Preparation
Step 1
In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to taste; set aside.
Step 2
Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste.
Step 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.
Step 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.
Step 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.
Step 6
Serve immediately.
Step 7
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