flameDinnerBeefSalads

Steak Salad with Herbs

Serves4

Method

Steps

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.
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.
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.
Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

Originally published at Bonappetit.com. Reproduced for personal collection.