3clovesgarlicsmashed and minced (or the jarred kind. let's be real.)
2tablespoonsbalsamic vinegar
1/2cupoil
1/2teaspoonpepper
1/2teaspoonsalt
2poundsflank steakor your favorite steak such as top sirloin
For the Corn Vinaigrette:
3cupsfresh corn kernelscut off the cob is best, but frozen will work, divided
1/2cupvegetable broth*
2tablespoonsfresh lime juice1 large lime
2tablespoonsred bell pepperroughly chopped
1/4cupcilantropacked
2tablespoonsolive oil
1/2teaspoonsalt
1/4teaspoonpepper
For the salad:
5ouncesspring greens1 bag
1headromaine lettucewashed and chopped
10ouncescherry tomatoeshalved (2 cups)
1/2red onionthinly sliced
3cupswatermelonchopped into bite-size pieces
6ouncesbleu cheesecrumbled
Instructions
First prepare the steak marinade. In a large ziplock bag, squish together lime juice, orange juice, garlic, vinegar, oil, pepper, and salt. Add the steak and turn to coat. Let sit in the fridge for at least a half hour, the longer the better.
Then make the dressing. Heat a heavy dry skillet over medium-high heat. When hot, add 3 cups of corn. Stir frequently until the corn has started to brown, about 5 minutes. Set aside to cool.
In a food processor or blender, combine 1 cup of the roasted corn and all the rest of the vinaigrette ingredients. (Reserve the remaining corn) Blend until smooth. Pour into a jar and refrigerate until ready to serve.
In a large bowl, add the spring greens, chopped romaine, tomatoes, red onion, watermelon, and most of the bleu cheese (reserve some to top each serving). Toss to combine.
Heat your grill to medium-high. Remove the steak from the marinade and season both sides with salt and pepper. (discard marinade) Grill for about 5-7 minutes per side. This really depends on the thickness of your steak. Here's a good steak guide.
Let the steak rest for 10 minutes, then slice into thin strips against the grain.
Toss the steak with the salad. Dress with as much or as little of the corn vinaigrette as you want, or let people dress their own servings. Top with the remaining bleu cheese.
Notes
*If you don't have veggie broth, use water and add a few extra dashes of salt. (taste it) I've tried it, it's still yummy.Source: Salad idea from the Gunrock Pub in Davis, CA. Steak marinade from the Food Network, corn vinaigrette from Mayo Clinic.