Steak Salad With Herbs
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
44
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Red Wine Vinegar450 g
Skirt Steak (hanger or)Directions:
1
Toss shallot and vinegar in a small bowl; let sit 5 minutes
2
Whisk in 1/2 cup oil
3
Season vinaigrette with salt and pepper; set aside
4
Prepare grill for medium-high heat
5
Brush eggplant and corn with remaining 2 tablespoons oil
6
Season with salt and pepper
7
Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool
8
Cut kernels from cobs
9
Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak
10
Let rest, then thinly slice against the grain
11
Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper
12
Toss shallot and vinegar in a small bowl; let sit 5 minutes
13
Whisk in 1/2 cup oil
14
Season vinaigrette with salt and pepper; set aside
15
Prepare grill for medium-high heat
16
Brush eggplant and corn with remaining 2 tablespoons oil
17
Season with salt and pepper
18
Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool
19
Cut kernels from cobs
20
Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak
21
Let rest, then thinly slice against the grain
22
Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper