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 boneless ribeye
- 1 tablespoon Applewood Chipotle Rub
- 3 cups mixed greens
- 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 Fused Extra Virgin Olive Oil
- 3 tablespoons Smoked Aged Dark Balsamic Vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat the grill to high.
- Rub the steak with Applewood Chipotle Rub. Drizzle the corn with 1 tablespoon olive oil. Place the steak and corn on the grill. Grill for 6 minutes per side. 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 2-3
Takes 20 minutes
