With perfectly grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.
5 stars (6 ratings)
Ingredients
3ears corn, husks and silk removed
1tablespoonbutter, at room temperature
Kosher salt and freshly ground black pepper, to taste
1 ½poundsflank steak
1tablespooncanola oil
1head romaine, roughly chopped
6Campari tomatoes, quartered
½small red onion, thinly sliced
4ouncescrumbled blue cheese
For the balsamic vinaigrette
⅓cupextra virgin olive oil
2tablespoonsbalsamic vinegar
1tablespoonDijon mustard
2teaspoonshoney
Kosher salt and freshly ground black pepper, to taste
Instructions
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.