Steak Summer Salad (Print Version)
# Ingredients:
→ For the Steak
01 -
1 NY Strip Steak (roughly 1 1/2 inches thick with minimal marbling)
02 -
Some olive oil for coating
03 -
Sea salt and coarse black pepper
→ For the Salad
04 -
2 ears fresh corn still husked (any color works fine)
05 -
2 cups kale, tough stems taken out and torn up
06 -
1/2 pint small tomatoes, cut in half
07 -
1/4 cup broken up gorgonzola
08 -
2 tablespoons ready-made pesto
# Instructions:
01 -
Get your steak out and leave it sitting on the counter about an hour. This helps it cook more evenly throughout.
02 -
Put a little olive oil on the meat, then sprinkle plenty of salt and pepper on both sides.
03 -
Put it on a hot grill about 8 minutes each side, only flip once. Cook till it hits 135-140°F for pink middle. Take it off, cover with foil, and don't cut it for at least 10 minutes.
04 -
While your steak cooks, throw corn on the grill with husks still on for 3 minutes per side, turning often. Then pull back husks and let corn get some nice grill marks for a bit longer.
05 -
Dump torn kale in a big bowl, add a bit of olive oil, and squish it with your hands till it gets softer.
06 -
On top of your softened kale, add the halved tomatoes, corn cut off the cob, slices of steak, chunks of gorgonzola, and a good drizzle of pesto.
# Notes:
01 -
You can swap out gorgonzola with some feta or goat cheese if you want
02 -
Don't skip resting your steak or you'll lose all the juices when cutting