Grilled Steak Salad with Balsamic Vinaigrette

• portioner: 6 servings
• aktiv tid: 20 minutes
• total tid: 40 minutes

Ingredienser

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

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)

Instruktioner

In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to taste; set aside.

Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste.

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.

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.

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.

Serve immediately.