Steakhouse Salad With Grilled Corn, And Blue Cheese Dressing
Ingredients
1 1/4 pound skirt steak
1 large head romaine lettuce, leaves separated, torn
2 shallots, thinly sliced
2 pounds medium Yukon Gold Potatoes, cut into ¼-inch slices, par boiled, then brushed with olive oil and grilled
2 ears sweet corn, husked, brushed with olive oil, grilled, then cut from cobb trying to keep in large pieces of corn chunks
¼ cup Danish blue cheese, optional
Dry rub
1/4 cup brown sugar
1/4 cup paprika
1 tablespoon cayenne pepper
2 tablespoons coriander seed
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cumin, ground
2 tablespoons dry mustard
2 tablespoons sea salt
2 tablespoons freshly ground pepper
Buttermilk blue cheese dressing
1/2 cup Danish blue cheese, crumbled, optional
2 tablespoons white wine vinegar
1/4 cup buttermilk
1/2 cup mayonnaise
Freshly ground pepper, to taste
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Preparation
For dressing, combine all ingredients in a jar, shake to mix.
For dry rub, combine all ingredients in a jar, shake to mix.
Allow steak to come to room temperature. Preheat grill to high. Sprinkle steak generously on all sides with rub. Grill until evenly charred about 4 minutes per side for medium rare. Rest 30 minutes before thinly slicing against the grain in irregular pieces, not cubed, but small irregular chunks each with good char visible.
To serve, arrange romaine, shallots, potatoes, corn, and steak on large platter. Top with dressing and stud with more blue cheese.
