Grilled Steak Summer Salad (Print Version)
# Ingredients:
→ For the Steak
01 -
1 NY Strip Steak (about 1 1/2 inches thick with light marbling)
02 -
Olive oil, for drizzling
03 -
Kosher salt and freshly ground black pepper
→ For the Salad
04 -
2 cobs fresh corn with husks on (yellow, white or combination)
05 -
2 cups fresh kale leaves, ribs removed and roughly chopped
06 -
1/2 pint cherry tomatoes, halved
07 -
1/4 cup crumbled gorgonzola cheese
08 -
2 tablespoons prepared pesto
# Instructions:
01 -
Take the steak out of the fridge and let it rest on the counter for 1 hour before cooking - this ensures even cooking.
02 -
Drizzle the steak lightly with olive oil and season generously with kosher salt and pepper on both sides.
03 -
Grill for approximately 8 minutes per side over high heat, flipping just once. Cook until internal temperature reaches 135-140°F for medium-rare. Remove from heat, tent with foil, and let rest for at least 10 minutes before slicing.
04 -
While the steak is cooking, grill the corn in their husks for 3 minutes per side, rotating frequently. Then peel back the husks and let the corn char directly on the grill for a few additional minutes.
05 -
Place the chopped kale in a large bowl, drizzle with a few teaspoons of olive oil, and massage with your hands until the leaves soften.
06 -
Top the massaged kale with halved cherry tomatoes, grilled corn kernels (cut from the cob), sliced steak, crumbled gorgonzola, and drizzle with prepared pesto.
# Notes:
01 -
You can substitute gorgonzola with feta or goat cheese if preferred
02 -
Let the steak rest for proper juiciness and easier slicing