Steak Salad with Herbs

 
 DANNY KIM

DANNY KIM

INGREDIENTS

  • 1 shallot, thinly sliced crosswise, separated into rings

  • 1/4 cup red wine vinegar

  • 1/2 cup plus 2 tablespoons olive oil

  • Kosher salt, freshly ground pepper

  • 1 medium eggplant, cut lengthwise into 1-inch wedges, wedges halved crosswise

  • 2 ears of corn, husked

  • 1 pound hanger or skirt steak

  • 2 cups baby arugula

  • 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

RECIPE PREPARATION

  • Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.

  • Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10–15 minutes; let cool. Cut kernels from cobs.

  • Meanwhile, season steak with salt and pepper and grill until medium-rare, 5–7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

  • Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

 
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