Grilled Steak and Vegetable Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your grill to medium-high heat, about 200-230°C (400-450°F).

   Ca. 5 min.

   Kokkens note: Make sure the grill grates are clean and lightly oiled to prevent sticking.

2. 2

   Pat the flank steak dry with paper towels, then rub it all over with the olive oil, salt, and black pepper designated for the steak.

   Ca. 3 min.

3. 3

   Place the seasoned steak and the whole ears of corn on the hot grill.

   Ca. 1 min.

4. 4

   Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.

   Ca. 10 min.

   Kokkens note: Use a meat thermometer for accuracy: 55°C (130°F) for medium-rare.

5. 5

   Grill the corn for about 10-12 minutes, turning it occasionally until it's tender and has light char marks.

   Ca. 12 min.

6. 6

   Remove the steak from the grill and place it on a cutting board to rest for 10 minutes.

   Ca. 10 min.

   Kokkens note: Resting is crucial for a juicy steak as it allows the juices to redistribute.

7. 7

   While the steak rests, whisk together all the vinaigrette ingredients in a small bowl until well combined.

   Ca. 2 min.

8. 8

   Remove the corn from the grill. Once cool enough to handle, stand an ear on its end and carefully slice the kernels off the cob.

   Ca. 3 min.

9. 9

   Thinly slice the rested steak against the grain.

   Ca. 2 min.

   Kokkens note: Slicing against the grain breaks up the muscle fibers, making the meat more tender to eat.

10. 10

    In a large bowl, combine the sliced steak, corn kernels, red onion wedges, sliced green bell pepper, and plum tomato wedges.

    Ca. 2 min.

11. 11

    Pour the vinaigrette over the salad and toss gently to coat everything evenly.

    Ca. 1 min.

12. 12

    Garnish with the optional chopped fresh parsley and serve immediately.