An Inspired Cook

We are just beginning to find fresh corn at some of the local farms. Every summer I can hardly wait to get my hands on some freshly picked corn and tomatoes. I’ve been craving a steak salad and finding the corn and tomatoes seemed like the perfect way to incorporate all my favorites into one bowl. Roasting corn brings out the sweetness that tastes so good. I also used some of my container grown parsley and chives to make a gremolata to sprinkle over top. It adds to the flavor of the salad and enhances the creamy balsamic dressing drizzled over top. With all my ingredients on hand this salad came together in 30 minutes. We enjoyed our salads with a slice of toasted French bread with dipping spices and olive oil.

This is a basic creamy balsamic that goes with any salad. You’ll need some dark balsamic, olive oil, salt, pepper and dijon mustard.

Measure out the ingredients and whisk together in a bowl until it appears emulsified.

Pour into a glass jar with a lid and refrigerate until you are ready to use.

I have a few herbs out on my patio that I use during the summer. It’s been really hot this summer and hard to keep them alive, the parsley leaves got a little crispy at times but I try to keep them trimmed and well watered so that new growth will give me enough to get by this summer. I’m using the parsley and chives today.

I just eyeballed it on how much to use. It’s approximately 2 tablespoons parsley, 1 tablespoon chives, 1 clove garlic and zest of 1 lemon.

Chop the herbs, grate or mince the garlic and zest the lemon. If not using immediately, cover with plastic wrap and place in the fridge until ready to use.

I seasoned a skirt steak with my favorite homemade seasoning and a drizzle of lime olive oil. Let this marinate 15 minutes while you heat the grill.

Depending on thickness you’ll want to grill your steak accordingly. This steak was about 1/2 inch thickness. I grilled it 7 minutes on one side and another 6 minutes on the other side for a medium rare steak. The internal temperature should be 130 degrees for medium rare, medium 140 degrees, medium well 150 degrees and well done 160 degrees. An instant read thermometer makes it easy to grill a steak to your preference every time.

I usually grill the corn at the same time that the steak goes on the grill. Turn the corn every 5 minutes to ensure an even roast. You only need one ear of corn for this recipe for 2 people.

You can mix and match whatever greens/lettuce that you like. I used Romaine lettuce this time but sometimes I use a spring mix blend with spinach. Place your lettuce greens on the bottom, Add sliced steak, halved cherry tomatoes, roasted corn that has been cut from the cob and crumbled goat cheese. Add sliced avocado on the side. Sprinkle with gremolata herbs and add a drizzle of creamy balsamic.

Last thing, if you like dipping herbs you might enjoy this Chile Rojo dipping herbs from Los Poblanos Lavender Farm. I love this mix with dried red chile that tastes especially good with steak dishes. Just sprinkle on a small plate and drizzle olive oil.

Salad is ready, break off a piece of bread and dip into the Chile Rojo herbs with olive oil. It’s so good!

Grilled Steak Salad with Roasted Corn

10 – 12 ounce Steak, I used a thick skirt steak about 1/2 inch thick
Red and Green Seasoning, recipe follows
Lime Olive Oil, can substitute unflavored olive oil with a spritz of lime juice
6 cups Lettuce Greens, your choice
1/2 pint Cherry Tomatoes, cut in half
1 ear Corn, roasted and cut from cob
1 small Avocado, sliced
Goat Cheese, crumbled

Gremolata
2 tablespoons Parsley, chopped fine
1 tablespoon Chives, chopped fine
1 clove Garlic, minced or grated on a microplane grater
Zest of 1 Lemon

Creamy Balsamic Dressing
2 tablespoons Balsamic Vinegar, I used NM Red Chile Dark Balsamic
1/4 cup Olive Oil
1 tablespoon Dijon Mustard
Salt and Pepper to taste

Red and Green Seasoning

1 teaspoon Ancho Chile, ground
1 teaspoon Guajillo Chile, Ground
1 teaspoon Green Chile Salt, (1 part Green Chile Powder to 1 part Sea Salt)
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Corriander
1/4 teaspoon Chile de Arbol, ground

Mix all spices together. Pour any unused spices into a spice jar or zip lock bag to use for future recipes.

To make dressing: Mix all ingredients into a bowl and whisk to emulsify the dressing. Pour into a jar with a lid and refrigerate until ready to use. Makes enough dressing for 2 – 3 servings.

To make gremolata: Mix the prepped parsley, chives, garlic and lemon zest together in a small bowl. Cover with plastic wrap and refrigerate until ready to use.

Heat a grill to 400 degrees. Remove shucks and silk from corn. Generously season steak with red and green seasoning, then drizzle with lime olive oil. When the grill is hot, lay the ear of corn and steak on the grill and cook for 5 – 7 minutes on each side depending on how thick it is. Turn corn every 5 minutes to roast on all sides. Let steak rest for 5 minutes before slicing. Cut the corn from the cob.

To assemble salad: Place your lettuce greens on the bottom, Add sliced steak, halved cherry tomatoes, roasted corn that has been cut from the cob and crumbled goat cheese. Add sliced avocado on the side. Sprinkle with gremolata herbs and add a drizzle of creamy balsamic.

Serve with sliced French Bread with Chile Rojo Dipping Herbs and olive oil from Los Poblanos Lavender Farm.