Recipe: Grilled Striploin and Corn Salad with Basil Vinaigrette

Anh Tran

Posted on octobre 01 2019

Recipe: Grilled Striploin and Corn Salad with Basil Vinaigrette

Makes 4 servings 

Steak Salad 

1 X 1 1/2 -inch thick striploin steak, at room temp 

2 ears sweet corn, shucked 

3 cups kale leaves 

1 cup cherry tomatoes, halved 

½ small red onion, sliced

½ red bell pepper, julienned

1 avocado, peeled and sliced 

½ cup canned black beans, drained and rinsed  

¼ cup crumbled feta cheese

Sea salt and cracked black pepper 

Basil Vinaigrette 

1 shallot, peeled and roughly chopped

1 garlic clove, roughly chopped

2 cups packed fresh basil leaves 

Zest of 1 lemon 

Juice of ½ a lemon 

¼ teaspoon dried red chili flakes 

1 tablespoon red wine vinegar 

½ cup extra virgin olive oil 

Sea salt and cracked black pepper 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, 10-15 minutes.

Prepare the vinaigrette. In a blender, combine shallot, garlic, basil, lemon zest and juice, chili flakes, red wine vinegar, and olive oil, and pulse until smooth and combined, and the oil has emulsified. Season with sea salt and freshly cracked black pepper to taste. Set aside. 

Season the steak generously with sea salt and freshly cracked black pepper. Drizzle the corn with olive oil and season with sea salt and pepper. Place the corn on the grill and cook until charred all over, 10 – 12 minutes. When the corn is done, add steak to the grill and cook, lid closed, to desired doneness (which is medium rare 135 degrees F using a meat thermometer, but I’ll not tell you how to live your life). Let the meat rest of 10 minutes, then slice into thin strips. Shave the corn off the cob. 

In a serving tray (or large bowl), combine kale, tomatoes, red onion, bell pepper, avocado, black beans, and grilled corn, drizzle with a glug of olive oil, and toss to combine. Top with grilled steak and feta cheese, then drizzle over the basil vinaigrette and serve. 

** This recipe makes extra vinaigrette – perfect for another salad, or served over steak, grilled fish, over chicken. Delicious!

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