SUMMER STEAK SALAD WITH A BLUEBERRY BASIL DRESSING

INGREDIENTS

• Steak Marinade

  • 1 1/2 lbs of flank steak

  • 1/4 cup of olive oil

  • 1 tbsp of balsamic

  • 2 tbsp of dijon mustard

  • 1 tbsp of honey

  • 2 cloves of minced garlic

  • 1 tsp of salt and pepper

  • 1 tbsp of fresh rosemary chopped

• Salad Base:

  • 1 5 oz box of arugula

  • 1/2 cup of grilled corn

  • 2 peaches chopped

  • 1 big heirloom tomato sliced

  • 1 avocado

  • 1/4 cup of sunflower seeds or your choice of nut

  • 1/4 cup of crumbled goat cheese

• Blueberry Basil Dressing

  • 1 cup of blueberries

  • 1/2 cup of olive oil

  • 1/4 cup of red wine vinegar

  • 2 cloves of garlic

  • 10-12 basil leaves

  • 1 tsp of salt and pepper

  • 1 tbsp of honey
    

DIRECTIONS

• STEAK: In a shallow container with a lid, add your steak and mariande ingredients. Get in there with your hands and rub the steak so its completley coated in everything. Set that in the fridge for at least 1 hour. If you can marinate your steak in the morning and cook it that evening that is better!

• DRESSING: In a blender, add all of your dressing ingredients. Blend for 1 minute until really creamy. Pour into an airtight container and place into the fridge. The dressing will last up to 5 days in the fridge.

• SALAD: Turn on your grill and heat that baby up. Husk your corn and spray with a little olive oil spray. Place on the grill turning every couple minutes until the corn is charred. If you don’t want to use the grill you can do this with a pan on the stove! Once your corn is done cut it off the cob and assemble the rest of your salad ingredients.

• SERVING: Once your ready to serve, cook your steak on the grill for about 4-5 minutes on each side. This will depend on how thick your steak is. Let it rest for 5-10 minutes untill you cut into it. Hope you enjoy!