58 lines
2.5 KiB
Markdown
58 lines
2.5 KiB
Markdown
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---
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title: "Grilled Corn, Steak, and Peach Dense Bean Salad"
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subtitle:
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date: 2025-02-22T00:00:00-07:00
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draft: true
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tags: [dense bean salad]
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---
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Original Link: Tiktok
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## Ingredients
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### Salad
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2 ears of corn
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2 tbs avocado oil
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1 lb of flank or bavette steak (you can do up to 1 1/2 lbs, butcher cuts can be inconsistent but this recipe is very forgiving!)
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2 tsp sea salt
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1 pint of cherry tomatoes
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3 peaches
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1/2 a red onion
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1 bunch of cilantro
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1 bunch of chives
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1 ball of fresh burrata to serve
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1 can of white beans
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1 can of chickpeas
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### For the Dressing
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2 tbs balsamic vinegar (I used fig balsamic and it was really good)
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juice of 1 lemon
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1/4 cup olive oil
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1/2 tsp Dijon mustardd
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big pinch of sea salt
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1/2 tsp herbs de Provence
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1 tbs honey
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1 clove of grated garlic
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## Instruction
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- Generously season the steak with the sea salt and set it on a paper towel on a grill tray to let the salt absorb. If you grill a lot mini sheet pans to hold your grill stuff is an amazing kitchen purchase.
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- Shuck the corn and coat in the avocado oil.
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- Go outside and preheat your grill to around 400.
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- Once the grill is preheated add the corn to an upper rack and let cook covered for 10 minutes.
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- Move the corn to a lower rack and add the steak to the lower grill level. It depends on the thickness and kind of steak you use but cook your steak for about 3 min on each side till it’s medium rare. Rotate the corn as the steak cooks about 4 times to get all four sides evenly charred.
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- Remove the steak and corn from the grill and let them cool while you prep the vegetables.
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- Slice the tomatoes in half. Chop the peaches. Mince the chives and cilantro. Add all of your chopped vegetables and herbs to a large bowl.
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- Rinse and drain the beans. A few people have said their salads are soggy, this is key to preventing that!
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- Add the beans to the salad mixture.
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- Cut your steak against the grain into bite-sized pieces and add it to the bowl.
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- Cut the corn off of the cob. The easier way I’ve found to do this is to lay the corn flat on a cutting board and slice it down rotating it.
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- In a small container mix together the lemon juice, balsamic vinegar, olive oil, herbs, garlic, honey, and Dijon mustard. I like to mix my dressings with a milk frother to make them extra creamy
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- Pour the dressing over the salad and toss. I think the salad is best if you let the dressing marinate for at least an hour.
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- Serve topped with fresh burrata and enjoy!
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- It lasts about 3 days in the fridge (the peaches do get a bit mushy, but tbh it doesn’t last long in my house bc we eat it so quickly).
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