Balsamic Steak Salad

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

Units Scale

4 oz. 80 Acres Farms PLANTOPIA

1 cup 80 Acres Farms FIREWORKS TOMATOES, halved

1/4 red onion, thinly sliced

1/4 cup feta cheese, crumbled

1 ear of corn, husk removed

1 tbsp. olive oil

2 tbsp. 80 Acres Farms ALL ABOUT THAT BASIL, minced

2 tbsp. fresh parsley, minced

1 garlic clove, minced

1 tbsp. lemon zest, from 1 lemon

1 lb. sirloin steak

2 tbsp. each: balsamic vinegar, Worcestershire sauce, and soy sauce

1/4 cup olive oil

1 tsp. garlic powder

Salt and pepper, to taste

2 tbsp. balsamic vinegar

2 tbsp. soy sauce

1 tbsp. honey

1/4 cup olive oil

Salt and pepper, to taste

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In a large zipper-lock bag, combine steak marinade ingredients. Add steak, seal, and shake to coat. Chill in the fridge for 30 minutes.
In a small bowl, whisk together the dressing 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 with 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 from grill. Let rest for 5 minutes, then thinly slice against the grain.
Combine PLANTOPIA and all salad ingredients and top with steak.
Drizzle with the dressing and gremolata. Enjoy!

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