Grilled Steak Wedge Salad with Corn, Tomatoes, and Creamy Chive Dressing
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1romaine heart
- 1/4 pintgrape tomatoes
- 1/8 ouncechives
- 2 tablespoonshickory smoked almonds
- 1ear corn
- 1 clovegarlic
- 1 ouncesour cream
- 2 teaspoonswhite wine vinegar
- 1 ouncecrumbled blue cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan (optional)
- Tree Nuts
Preheat grill to medium-high heat. Halve romaine heart lengthwise, keeping stem intact, and rinse thoroughly. Rinse remaining produce. Halve grape tomatoes (or leave whole to save time). Thinly slice chives. Roughly chop hickory smoked almonds, or leave in bag and crush with the bottom of a heavy pan.
Prepare corn and make garlic paste
Shuck corn, discarding husks and silk; slice off kernels, discarding cob. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
Make creamy chive dressing
In a small bowl, combine sour cream, white wine vinegar, garlic paste, half of chives (save remainder for garnish), 2 teaspoons water, 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired. Whisk until fully combined.
If using a grill pan, place it over medium-high heat now. Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. When grill is just smoking, add steaks and cook until charred and medium rare, 3-4 minutes per side. Transfer to plate and set aside to rest for about 5 minutes.
Plate steak wedge salad
Once rested, cut steaks against the grain into ¼-inch slices. Divide romaine wedges between serving plates and top with grape tomatoes, hickory smoked almonds, and corn. Drizzle over creamy chive dressing and garnish with blue cheese and remaining chives. Serve with sliced steak. Dig in!