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Friday, March 1, 2024
HomeSalad BlogsGrilled Steak Salad with Balsamic French dressing

Grilled Steak Salad with Balsamic French dressing


Grilled Steak Salad with Balsamic Vinaigrette - With perfectly grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.

With completely grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.

Grilled Steak Salad with Balsamic Vinaigrette - With perfectly grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.

I really feel like salads typically have that unhappy popularity as that boring salad. Besides nothing about that is boring or mundane at. all.

Whats up? We now have completely grilled steak for starters! All it wants is a straightforward brush of canola oil, salt and pepper. Nothing fancy right here.

And whereas we now have that grill fired up, we will throw some recent corn proper on there for these charred, smoky corn kernels. Grilled corn = bomb.com.

As soon as your steak and corn are able to go, you’ll be able to serve with chopped romaine, recent Campari tomatoes, thinly sliced purple onion and crumbled blue cheese, drizzled with my tremendous straightforward and fast balsamic French dressing.

That is so easy but so so good. And so not boring.

  • 3 ears corn, husks and silk eliminated
  • 1 tablespoon butter, at room temperature
  • Kosher salt and freshly floor black pepper, to style
  • 1 ½ kilos flank steak
  • 1 tablespoon canola oil
  • 1 head romaine, roughly chopped
  • 6 Campari tomatoes, quartered
  • ½ small purple onion, thinly sliced
  • 4 ounces crumbled blue cheese

For the balsamic French dressing

  • cup additional virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • Kosher salt and freshly floor black pepper, to style
  • In a medium bowl, whisk collectively olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to style; put aside.

  • Preheat grill to medium warmth. Brush corn with butter; season with salt and pepper, to style.

  • Add corn to grill, and cook dinner, turning sometimes, till charred and tender, about 10 minutes; let cool earlier than slicing the corn kernels off the cobs.

  • Brush steak with canola oil; season with salt and pepper, to style. Add steak to grill, and cook dinner, flipping as soon as, till desired doneness, about 6 minutes per facet for medium uncommon. Let relaxation 5 minutes; thinly slice in opposition to the grain.

  • To assemble the salad, place romaine lettuce in a big bowl; prime with corn, steak, tomatoes, onion and blue cheese. Pour the balsamic French dressing on prime of the salad and gently toss to mix.

  • Serve instantly.

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