Steak Salad with Basil Vinaigrette


Summer Steak Salad with Basil Vinaigrette
Ingredients
- Basil Vinaigrette:
- 2 bunches of fresh basil, 4 cups packed
- ⅓ cup water, plus more if needed
- 4 tablespoons white vinegar
- 2 cloves garlic
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 cup olive oil
- Steak:
- 1½ pounds skirt steak, preferably outside skirt
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons basil vinaigrette
- Salad:
- 3 cups spinach leaves or favorite salad greens
- cooked skirt steak
- 8 strawberries, quartered
- 2 ripe avocados, sliced
- 2 ears corn on the cob, kernels removed
- ½ cup fresh blueberries
- basil vinaigrette, to taste
Instructions
- Basil Vinaigrette:
- Add basil, water, vinegar, garlic, salt, and red pepper flakes to a blender. Blend for one minute until smooth. Slowly stream in all of the oil. Taste and adjust the seasoning with salt, if desired. Refrigerate until ready to use.
- Steak:
- Season steak with 2 tablespoons of basil vinaigrette, salt and black pepper. Cover steak and refrigerate for 2 hours.
- Bring steak to room temperature 1 hour prior to cooking. Place steak on preheated grill, over medium-high heat and cook 4 minutes per side for medium rare (145°F) or longer depending on your preference. Transfer to a cutting board and let rest for 10 minutes. Carve steaks diagonally across the grain into thin slices.
- Salad:
- Arrange the spinach leaves on a large platter and top with the steak, strawberries, avocado, raw corn kernels, and blueberries. Season with salt and pepper. Toss with the vinaigrette and serve. Enjoy!