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Grilled Steak Salad with Balsamic Vinaigrette
Ingredients
  • 3 ears corn, husks and silk removed
  • 1 tablespoon butter, at room temperature
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ pounds flank steak
  • 1 tablespoon canola oil
  • 1 head romaine, roughly chopped
  • 6 Campari tomatoes, quartered
  • ½ small red onion, thinly sliced
  • 4 ounces crumbled blue cheese
  • subheading: FOR THE BALSAMIC VINAIGRETTE:
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper, to taste
Steps
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