Since it’s been so hot lately and thanks to farmer markets and competitive pricing we’ve been able to prepare more salads than usual. Ron has been wanting to do a salad using skirt steak. I’ve been dreaming of preparing a “cobb” salad for the longest time. I say “cobb” because I don’t like avocado which I believe is the star in a cobb salad.
Ingredients
1 lb skirt steak
Grill Mates® Roasted Garlic & Herb Seasoning, (we, Ron, just shake once the steak is on the grill)
6 eggs
1 lb green beans
4 roma tomatoes
2 cucumbers
4 ears of corn
1/2 cup Feta Cheese
This was a team effort in that Ron cook the steak and roasted the corn and I worked on the rest of the salad. He got our charcoal grill going and after seasoning the steak with Grill Mates they were cooked for about 4-6 minutes per side.
Meanwhile, I was boiling the eggs for 10 minutes. I used the same pot to blanch the green beans I had cut just a few minutes earlier for about five minutes after the eggs were done. I also seeded and diced the tomatotes as well as peeled and diced the cucumbers.
The last 5 minutes on the grill we roasted the corn. I don’t peel the ears completely… just take a few husks out. Imagine you are peeling a banana and then pull out the silk. Cover the corn with just enough layers that the corn won’t be exposed to the flames. This gives the corn a smokey flavor that is just delish. Once the corn is ready (husk is burned) peel it and place on grill to get a few grill marks. We are going for grill marks so this won’t take no more than a couple of minutes. Remember, the corn has been cooked already we are just working the eye candy factor. Let the steak rest for a couple of minutes before slicing. Cut the corn off the ear and it’s time to assemble the salad. Have fun with it and be creative on how you want to plate it.
Chimichurri Vinaigrette
(Makes about 3/4 cup)
1 bunch flat leaf parsley
2 garlic cloves
1 tsp red pepper flakes
1/4 cup red wine vinegar
1/2 cup Pure Extra Virgin Olive Oil
Salt and Pepper, to taste
Yes, if you ask me when preparing this kind of dressing you really need the best olive oil you can get your hands on. You can prepare the Chimichurri Vinaigrette at least a day ahead if desired.
1- In a food processor mix all dried ingredients and red wine vinegar.
2- Pulse while slowly adding the olive oil.
3- Season with salt and pepper to taste
