This colorful fresh and crunchy salad is full of flavor and is the perfect condiment for steak. I recently served this as a petite appetizer for a dinner party served in spoons and all the guests raved about it; it was a perfect portion for those that don’t want to eat a lot of meat and just want a taste. Otherwise this recipe can serve 4 to 6 as a main course.
Ingredients
1 tablespoon white balsamic vinegar
1 garlic clove, minced
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons of olive oil
Pinch of kosher salt & pepper
2 ears of corn, grilled and husked (about 1 1/2 cups)
½ of a small red onion, chopped
1 cup of cherry tomatoes, quartered
1 yellow or orange bell pepper, seeded and chopped
¼ cup of loosely packed basil, chopped
¼ cup of shredded Parmigiano Reggiano cheese
Grilled Steak
Ingredients
4 Steaks like New York strip or Rib Eye
1 tablespoon olive oil
Steak Seasoning
Instructions
- In a medium bowl, whisk together the balsamic vinegar, garlic, honey, Dijon mustard, olive oil, salt & pepper
- Add the corn, red onion, cherry tomatoes, bell pepper basil and cheese and mix well, can be served right away with steak but best if it rests in the refrigerator for a couple of hours
- Preheat outdoor grill or stovetop grill, drizzle steaks with olive oil and season lightly with steak seasoning or salt & pepper. Grill to your desired doneness and let rest for 10 minutes.
- Slice and serve with corn salad and a dollop of horseradish cream on the steak if you wish.
Serves 4 to 6 as a main course or 15 to 20 as a petite appetizer
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