Grilled Steak and Corn Salad | The Fancy Pants Kitchen

Ingredients

• July 30, 2022
• 2 cups tightly packed fresh basil leaves (about ¼ pound)
• 1/3 cup rice or champagne vinegar
• 1 tbsp sugar
• 1 tbsp honey
• 1 clove garlic, finely minced
• 1 tbsp finely chopped fresh ginger
• 2 tsp finely chopped fresh lemongrass or lemongrass paste
• 3/4 cup mild-flavored oil such as sunflower, grapeseed, avocado, vegetable or canola oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 ears fresh corn unhusked
• 1 & 1/2 pounds flat-iron, beef tenderloin, rib-eye or sirloin steak or your favorite type of steak
• 1 & 1/2 tsp garlic salt
• 1 tsp freshly ground black pepper
• 6 cups baby arugula
• 1 cup sweet cherries pitted and halved
• 1/3 cup salted cashew halves
• For rare steak – 125˚F. or 52˚C will yield a cool red center.
• For medium-rare steak – 135˚F. or 57˚C. will yield a warm red center.
• For medium steak – 145˚F. or 63˚C. will yield a warm pink center.
• For medium-well steak – 150˚F. or 66˚C. will yield a slightly pink center.
• For well-done steak – 160˚F. or 71˚C. will yield a center with little or no pink.
• The dressing can be made a day or two in advance and will keep for 3-4 days.
• The corn can be cooked early in the day. Slice kernels off the cobs and refrigerate. Warm before serving, if desired, or just bring to room temperature.
• Pit and halve the cherries a few hours ahead and store them in a storage container in the refrigerator.
• Put it all together just before serving and wait for the rave reviews!
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• by Francine