Easy Grilled Steak Salad (Print Version)
# Ingredients:
→ For the Steak
01 -
1 New York Strip Steak, about 1.5 inches thick with some marbling
02 -
A drizzle of olive oil
03 -
Coarse kosher salt and freshly cracked black pepper
→ For the Salad
04 -
2 whole fresh corn cobs, husks kept on (can be yellow, white, or both)
05 -
2 cups of kale leaves, chopped and stems removed
06 -
1/2 pint of cherry tomatoes, split in half
07 -
1/4 cup of gorgonzola cheese, crumbled
08 -
2 tablespoons of ready-made pesto sauce
# Instructions:
01 -
Make sure to take the steak out of the fridge an hour before cooking so it cooks evenly.
02 -
Coat the steak with a little olive oil and sprinkle a good amount of kosher salt and black pepper on both sides.
03 -
Cook the steak on high heat for about 8 minutes on each side. Flip only once. You’re aiming for an internal temperature of 135-140°F for a medium-rare doneness. Set it aside, cover loosely with foil, and let it sit for at least 10 minutes before slicing.
04 -
While grilling the steak, place the corn (still in its husks) on the grill and turn often—about 3 minutes per side. Once done, peel the husks off and let the corn lightly char on the grill for another few minutes.
05 -
Put your kale in a big bowl, drizzle a bit of olive oil over it, and use your hands to massage the leaves until they soften up.
06 -
Combine the soft kale with the halved cherry tomatoes, sliced kernels of grilled corn, steak slices, crumbled gorgonzola, and drizzle the pesto sauce to taste.
# Notes:
01 -
If you’re not a fan of gorgonzola, substitute it with goat or feta cheese.
02 -
Letting the steak sit after cooking helps it stay juicy and makes it easier to cut.