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Steak Salad with Herbs

Name: Steak Salad with Herbs
Ingredients: 1 shallot, thinly sliced crosswise, separated into rings; 1/4 cup red wine vinegar; 1/2 cup plus 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 medium eggplant, cut lengthwise into 1" wedges, wedges halved crosswise; 2 ears of corn, husked; 1 pound hanger or skirt steak; 2 cups baby arugula; 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.
2.
Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool. Cut kernels from cobs.
3.
Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
4.
Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

Recipes sourced from Epicurious.com.

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