Perfectly cooked steak with a smoky spice rub over a delicious salad with charred corn, tomatoes, cucumbers, blue cheese and a tasty smoked balsamic garlic vinaigrette.
Ingredients
- 1 ribeye steak
- 1 tablespoon Applewood Chipotle Rub
- 1 head butter lettuce, chopped
- 1 english cucumber, sliced
- 4 radishes, sliced
- 1 ear of corn, husked
- 1 pint cherry tomatoes, sliced in half
- 1 cup blue cheese, crumbled
- 1/2 cup + 1 tablespoon Garlic Olive Oil
- 3 tablespoons Smoked Balsamic Vinegar
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat grill to high. Rub steak with Applewood Chipotle Rub. Drizzle corn with 1 tablespoon olive oil. Plae the steak and corn on the grill. Grill for 6 minutes per side then rest the steak for 5 minutes and cut the corn off the cob.
- While the steak and corn cook, assemble the salad. In a small jar add the olive oil, vinegar, mustard, salt and pepper. Mix well to combine.
- In large bowl add the lettuce, tomatoes, cucumber and corn. Drizzle with just enough dressing to coat. Thinly slice the steak and add to the salad. Top with blue cheese and a drizzle of dressing.
Serves 2
Takes 20 minutes
