2.5 KiB
| title | subtitle | date | draft | tags | |
|---|---|---|---|---|---|
| Grilled Corn, Steak, and Peach Dense Bean Salad | 2025-02-22T00:00:00-07:00 | true |
|
Original Link: Tiktok
Ingredients
Salad
2 ears of corn 2 tbs avocado oil 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!) 2 tsp sea salt 1 pint of cherry tomatoes 3 peaches 1/2 a red onion 1 bunch of cilantro 1 bunch of chives 1 ball of fresh burrata to serve 1 can of white beans 1 can of chickpeas
For the Dressing
2 tbs balsamic vinegar (I used fig balsamic and it was really good) juice of 1 lemon 1/4 cup olive oil 1/2 tsp Dijon mustardd big pinch of sea salt 1/2 tsp herbs de Provence 1 tbs honey 1 clove of grated garlic
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).