Grilled Steak Salad with Balsamic Vinaigrette

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Damn Delicious

Total Time

40 minutes

Prep Time

20 minutes

Cook Time

20 minutes

Rating

(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

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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.

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Seasonal Recipes

Skill Level

other

Grilled Steak Salad with Balsamic Vinaigrette

Ingredients

Preparation

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