Steak , Cucumber and Corn Salad


2 pound steak (I use either skirt or flank)
Kosher salt and freshly ground black pepper, to taste
1 tablespoon oil, and a little extra for greasing
1 C frozen corn
3 cucumbers, diced
10 oz. spring mix salad greens
2 radishes, thinly sliced
1 cup grape or cherry tomatoes, halved
1/2 red onion


4 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. finely chopped shallots
1 tsp. Dijon mustard
1 Tbsp. fresh chopped basil
Kosher salt and freshly ground black pepper
in a small bowl whisk together all of the dressing ingredients.
Season with salt and pepper to taste.


You can grill or cook the steak however you want, here is an option…

Pat steaks dry and sprinkle with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.

In a mixing bowl, add corn, cucumbers, radishes, mix salad greens, tomatoes

Season with salt and pepper and if you like, add cilantro.

To cut the steak, thinly slice it against the grain and arrange on a platter.

Pile some of the cucumber and corn salad on top of the meat and add the dressing.