Everyone will love this!
This was easily one of our favorite meals the last few weeks, and I am so ready to make it again for us. My in-laws were in town when I made this salad, and it was completely devoured. I received many compliments on it. I recommend starting the steaks on the grill or on the skillet when the corn is finished cooking. This way, the corn can cool off while the steaks cook. Once the steaks are cooked to your liking, let them rest for a few minutes while you cut the corn off the cob onto the salad. Then, you can slice the steak and place it on top of the salad.
Ingredients
1 head of romaine lettuce (chopped)
Fresh parsley to taste
~10 cherry tomatoes
4oz gorgonzola cheese crumbles
2 corn on the cobs (cooked)
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
salt & pepper to taste
16oz sirloin steaks (grilled to your liking)
Directions
Step 1
Assemble the salad: lettuce, parsley, tomatoes, and cheese.
Step 2
Cut the corn off of the cob onto the salad. The corn should already be cooked. I simply baked mine in the oven at 350 degrees for30-35 minutes.
Step 3
Mix together the dressing: vinegar, oil, dijon, salt and pepper. Pour the dressing over the salad and toss evenly.
Step 4
Cook your steak to your liking, slice and place on top of salad. I always keep steaks simple with salt and pepper on both sides. I let the steaks rest for a few minutes before slicing too.
Serves 4
Nutrition Facts
Calories: 400 Carbs: 20g (Net Carbs: 15g) Fat: 23g Protein: 32g
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