Steak Salad with Herbs
Makes 4 servings
Ingredients
- 1 shallot, thinly sliced crosswise, separated into rings
- 1/4 cup red wine vinegar
- 1/2 cup plus 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 medium eggplant, cut lengthwise into 1" wedges, wedges halved crosswise
- 2 ears of corn, husked
- 1 pound hanger or skirt steak
- 2 cups baby arugula
- 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)
Preparation
Toss shallot and vinegar in a small bowl; letsit 5 minutes. Whisk in 1/2 cup oil. Seasonvinaigrette with salt and pepper; set aside.Prepare grill for medium-high heat. Brusheggplant and corn with remaining 2 tablespoons oil.Season with salt and pepper. Grill, turningoften, until tender and charred in spots, 10-15minutes; let cool. Cut kernels from cobs.
Meanwhile, season steak with salt andpepper and grill until medium-rare, 5-7minutes per side for hanger steak, about2 minutes per side for skirt steak. Let rest,then thinly slice against the grain.
Toss arugula, herbs, eggplant, corn, steak,and reserved vinaigrette in a medium bowl;season with salt and pepper.
by
Nate Bruce
