What's on the Grill #243: Grilled Steak Salad

Surprisingly, well at least to me, is the fact two of my favorite things to eat together are steak and salad.  The steak part isn't shocking.  I have more pictures of grilled meat on this blog than my local butcher has actual meat.  No, the ods part is the salad.  Growing up I hated lettuce.  Hated it.  I was initially going to go off on a tangent about my Mom and cooking, but I'm giving her a pass.  Tomorrow is Mother's Day and tossing a salad isn't exactly cooking.  In retrospect, my eating habits have just…well, changed.  Or dare I say, improved?

Whether it's eating out, or grilling in, I often find myself gravitating towards steak salads.  Preparation is easy, I only dirty a few bowls and in one fell swoop, I can knock out almost every major food group.  It's a win across the board.

Grilled Steak Salad w/ Red Wine Vinegar, Honey Mustard & Pickled Serrano Vinaigrette

Feeds one big appetite or two normal people

Steak - I went with flat iron, but anything will do
1 sweet onion - sliced thick
1 ear of corn
1 head of romaine lettuce - chopped
1/4 feta cheese - crumbled

For the vinaigrette

1/4 red wine vinegar
2 T honey
2 T dijon mustard
1 pickled serrano - seeded and diced
3/4 cup olive oil
salt & pepper 

First, a note about the pickled serrano.  About a month ago, I came across a post on Ruhlman's website about pickled chills.  One look and I knew I had to make them.

If you don't have any/make any/want any, substitute the hot chili pepper of your choosing.   

Heat the grill to direct high for at least 15 minutes.  If using charcoal, use a two zone, or indirect fire, so you have a "cool" place to move the food to.

For the vinaigrette, mix together the red wine vinegar, honey, dijon mustard and serrano until blended.  

Slowly whisk in the olive oil until the liquids have emulsified.  Set aside.

To make grilling the onions easier, I suggest running a skewer through the slices. However, if playing "chase the onion rings" around the grill grate is more appealing, it's certainly an option.

On the gas grill, turn a few burners off to create a cool section.  Add the corn to the grill over direct heat and cook about 6 minutes, rotating at least twice.  Next, add the onion over direct heat.  Cook about 4-5 minutes more, flipping once.  Now, move both the corn and onion to indirect heat and place add the steak over direct heat.

For the steak, grill about 3-4 minutes a side.  Although I'm always wanting to add grill marks, this particular piece of meat is being cut for a salad, so it's not as important…but, if you are OCD like me, do it anyway.  Rotate the steak 90 degrees a side before flipping and then rotate again after the flip, before removing.  If anything, it's good practice.

For medium rare, remove the steak at about 125 F and allow to rest at least 5 minutes.  

While the steak rests, remove the corn and onion from the grill.  

Dice the grilled onions and remove the kernels from the corn.  After the steak has rested, slice it.  Add the romaine, onion and corn to a  bowl and top with the steak and feta.  Give the vinaigrette a little mix, and then drizzle over the salad.  

Dinner in a bowl.  Healthy, easy and an endless number of variations.