Summer Grilled Steak Salad

This gorgeous grilled steak salad is from dinner last weekend and I honestly can’t stop thinking about it. I was feeling inspired that afternoon by all the fresh local produce at the farmers market and decided it would be a perfect night for steak salad.

For this recipe I started by marinating my grass-fed skirt steak in olive oil, lemon juice and garlic for a few hours. Just before going out to grill, I cut 3 thick slices of sourdough into cubes, tossed those in olive oil and seasoning, and put them in the oven to make croutons. As the grill preheated I chopped one shallot and a handful of cherry tomatoes. For the corn I just wiped them down with olive oil and salt to throw on the grill with the steaks which were set at 500 degrees for roughly 4 minutes each side. after it was all done I just threw everything together with a simple oil and red wine vinaigrette, and some fresh grated parmesan! I know this might sound like a lot of moving parts but I’ve found if you take a second to make a plan for when to marinate, grill, prep veggies, it comes together in no time.