Thursday, June 10, 2021




A delicious 20 minute steak and salad dinner recipe with tomatoes, red onion, house grilled corn, gorgonzola cheese crumbles, gremolata and balsamic vinaigrette. Perfect for the summer grill months!


  • 1 1/2 pound flank steak
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon of canola oil
  • 4 ounces of crumbled blue cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 3 ears of corn, peelings and silk removed
  • 1 tablespoon of butter, at room temperature
  • 1 head of romaine, coarsely chopped
  • 6 Campari tomatoes, cut into wedges


  • 2 teaspoons of honey
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste


First, in a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; Season with salt and pepper to taste; put aside.

Then, preheat the grill to medium heat. Brush corn with butter; Season with salt and pepper to taste.

Add corn to grill and cook, turning occasionally, until charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cob.

Brush steak with canola oil; Season with salt and pepper to taste. Add the steak to the grill and cook, turning once, until desired doneness, about 6 minutes per side for medium doneness. Let stand 5 minutes; thinly slice against the grain.

To assemble the salad, place the romaine lettuce in a large bowl; top with corn, steak, tomatoes, onion and blue cheese. Pour the balsamic vinaigrette over the salad and mix gently. Happy Cooking Time.