Grilled Steak Salad with Balsamic Vinaigrette
With perfectly grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.
Ingredients
- 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
For the balsamic vinaigrette
- 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
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.
- Serve immediately.