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Balsamic Steak Salad

Balsamic Steak Salad

This juicy steak and grilled corn salad makes a satisfying summer meal.
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Total Time: 1 hour
Servings: 2 Servings

Ingredients

FOR THE SALAD

  • 4 oz. 80 Acres Farms PLANTOPIA
  • 1 cup 80 Acres Farms FIREWORKS TOMATOES halved
  • ¼ red onion thinly sliced
  • ¼ cup feta cheese crumbled
  • 1 ear of corn husk removed
  • 1 tbsp. olive oil

FOR THE GREMOLATA

  • 2 tbsp. 80 Acres Farms ALL ABOUT THAT BASIL minced
  • 2 tbsp. fresh parsley minced
  • 1 garlic clove minced
  • 1 tbsp. lemon zest

FOR THE MARINADE

  • 1 lb. sirloin steak
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. soy sauce or Tamari
  • ¼ cup olive oil
  • 1 tsp. garlic powder
  • salt and pepper to taste

FOR THE DRESSING

  • 2 tbsp. balsamic vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. honey
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions

  • 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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