Balsamic Steak Salad

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This juicy steak and grilled corn salad makes a satisfying summer meal.

Units Scale

1 lb sirloin steak

2 Tbsp each: balsamic vinegar,

Worcestershire sauce, and soy sauce

Â1/4 cup olive oil

1 tsp garlic powder

Salt and pepper to taste

1 cup 80 Acres Farms FIREWORKS TOMATOES, halved

Â1/4 red onion, thinly sliced

Â1/4 cup feta cheese, crumbled

4 oz 80 Acres Farms PLANTOPIA

1 ear of corn, husk removed

1 Tbsp olive oil, for drizzling corn

2 Tbsp 80 Acres Farms ALL ABOUT THAT BASIL, minced

2 Tbsp parsley, minced

1 clove garlic, minced

1 Tbsp lemon zest

2 Tbsp balsamic vinegar

2 Tbsp soy sauce

1 Tbsp honey

Â1/4 cup extra virgin olive oil

Salt and pepper to taste

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In a large Ziplock bag, combine marinade ingredients. Add steaks, seal, and shake to coat. Chill in the fridge for 30 minutes.
In a small bowl, whisk together the vinaigrette ingredients. Set aside.
In a separate small bowl, combine gremolata ingredients. Set aside.
Preheat the grill to medium-high heat. Drizzle corn on the cob with 1 Tbsp olive oil and liberally sprinkle salt and pepper. Cook each side until corn is soft, about 10 minutes. Remove from heat, cool, and cut kernels off the cob.
Remove steak from marinade, and grill for 5 minutes per side, or until desired doneness. Remove steak. Let rest for 5 minutes, then thinly slice against the grain.
Combine all salad ingredients and top with steak.
Drizzle with vinaigrette and gremolata. Enjoy immediately!

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