Grill Recipes | Blue Jean Chef - Meredith Laurence

Ingredients

• ¼ tablespoon olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 clove garlic (minced)
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 pound skirt steak
• 2 ears of corn
• ½ onion (sliced)
• 1 head Romaine lettuce
• 2 cups arugula
• 4 to 6 Campari tomatoes (quartered)
• 1 ripe avocado (diced)
• 3 ounces crumbled blue cheese
• ½ cup crunchy fried onions ((optional))
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• ½ cup olive oil