Steak Summer Salad (Print Version)
# Ingredients:
→ For the Steak
01 -
1 NY Strip Steak (roughly 1 1/2 inches thick, slightly marbled)
02 -
A drizzle of olive oil
03 -
Freshly cracked black pepper and kosher salt
→ For the Salad
04 -
2 fresh corn cobs (husks intact, any variety works)
05 -
2 handfuls of kale, ribs taken out and chopped coarsely
06 -
1/2 pint of cherry tomatoes, sliced in halves
07 -
2 tablespoons pesto (store-bought is fine)
08 -
1/4 cup gorgonzola crumbles
# Instructions:
01 -
Pull the steak out of the fridge and leave it on the counter for about an hour, so it cooks evenly.
02 -
Coat the steak with a little olive oil, sprinkle a good amount of salt and pepper on both sides.
03 -
Place it over high heat and grill for roughly 8 minutes on each side, flipping once. Aim for 135-140°F inside for medium-rare. Once done, wrap it loosely in foil and let it sit for 10 minutes before slicing.
04 -
While grilling the steak, cook the corn in their husks for 3 minutes, turning them as you go. Remove the husks and grill the corn directly on the grates for a few extra minutes to get a nice char.
05 -
Toss the chopped kale into a big bowl, drizzle on some olive oil, and work it through with your hands until the leaves feel tender.
06 -
On top of the kale, add halved cherry tomatoes, kernels removed from the grilled corn, slices of the steak, the gorgonzola, and finish with the pesto drizzled over everything.
# Notes:
01 -
You can switch out gorgonzola for feta or goat cheese if you’d rather.
02 -
Resting the steak keeps it juicy and makes slicing easier.