Steak Salad with Herbs
A fresh and flavorful salad featuring grilled hanger steak, charred eggplant and corn, tossed with baby arugula and fresh herbs in a red wine vinaigrette. Perfect for a light yet satisfying meal.
Ingredients
- •1 whole shallot
- •¼ cup red wine vinegar
- •½ cup olive oil
- •1 to taste Kosher salt and pepper
- •1 medium eggplant
- •2 ears corn
- •1 pound hanger or skirt steak
- •2 cups baby arugula
- •2 cups fresh herbs
- •1 to taste cilantro
- •1 to taste mint
Cooking Instructions
- 1.
Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.
5 min
- 2.
Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool. Cut kernels from cobs.
15 min
- 3.
Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
14 min
- 4.
Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.
5 min
