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Tender, barbecue-spiced steak, fresh summer corn, and cherry tomatoes are the stars of this satisfying warm weather salad. A tangy cilantro-lime dressing adds a pleasing punch.
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Skirt steak (see note below)
BBQ spice blend
What You'll Need
Salt and freshly ground pepper
Preheat the oven to broil on high. Line a sheet pan with foil. Trim away the base from the little gems and separate the leaves. Shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion. Cut the cherry tomatoes in half. Slice a handful of scallions, reserving the rest for another use. Trim and slice the radishes.
Set the steak on the prepared pan, drizzle with 2 tablespoons olive oil and sprinkle with 1 tablespoon of the BBQ seasoning and a pinch of salt. Slide the pan onto the top rack (about 6 inches from the heat) and broil until the steak is browned and sizzling, about 3 minutes, depending on the power of your broiler. Flip and continue to cook until done to your liking, 30 seconds longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.
In a large bowl, combine the little gems with ⅓ cup of the dressing, and toss to coat. Season with salt and pepper. Divide the greens between plates and top with slices of steak. Scatter the cherry tomatoes, corn kernels, and radishes over the top. Sprinkle with scallions and serve.