Grilled Steak Salad Recipe

Ingredients

• 1/3 cup olive oil
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. minced shallot
• 1 Tbsp. dijon mustard
• 1 Tbsp. honey
• 1/2 tsp. sea salt
• black pepper
• 1 1/2 lbs. steak (like ribeye)
• 6 cups chopped romaine lettuce
• 2 cups thinly sliced radicchio
• 8 oz. mushrooms, woody stems removed and thinly sliced
• 1 medium zucchini, cut into half moons
• 2 ears of corn (or 2 cups corn kernels)
• 8 oz. blue cheese crumbles
• French-fried onions (packaged kind that goes on casseroles)
• thinly sliced chives

Instructions

1. 1

   Make dressing. In a small blender or immersion blender cup, combine olive oil, red wine vinegar, shallot, mustard, honey, salt, and black pepper. Blend until smooth.

2. 2

   Prep ingredients. Remove steak from refrigerator. Wash and dry lettuce and radicchio. Slice mushrooms and zucchini. Prep corn if using corn on the cob.

3. 3

   Grill steak. Preheat grill to medium-high heat. Season steak with salt and pepper generously and place over direct flames. Grill steak undisturbed, for about 3-4 minutes per side, or cooked until it reaches an internal temperature of 140°F for medium rare, or 155°F for medium. Let rest for 5-10 minutes before thinly slicing against the grain.

4. 4

   Grill vegetables. Place zucchini and mushrooms in a grill basket and lightly drizzle with olive oil and season with salt. Grill over direct heat for about 3-5 minutes, until cooked through and lightly charred. Grill corn on the cob for about 3-4 minutes on each side, rotating for all four sides. Alternatively, cook frozen corn kernels in a hot skillet over medium-high heat until lightly charred, about 10 minutes.

5. 5

   Assemble salad. In a large bowl or on individual plates, layer lettuce on the bottom. Top with radicchio, grilled veggies, crumbled blue cheese, and sliced steak. Drizzle with dressing and finish with French-fried onions and chives.