Steak And Sweet Corn Salad With Basil Vinaigrette Recipes

Steps:

• 1. For salad: soak 8 wooden skewers in water for 1 hour. For marinade, combine lime juice, olive oil, garlic, salt and pepper in a zip lock bag. Thinly slice steak, lengthwise, and add to marinade in bag. Let sit at room temperature while preparing other components of the salad.
• 2. Preheat oven to 425. Combine the 1 1/2 tablespoons olive oil, salt and pepper on a sheet pan. Place corn on sheet pan and rub with hands to coat with oil mixture. Roast for 15 minutes, turning every 5 minutes. You want the corn to be nicely caramelized in spots. Remove from oven and set aside to cool. When cool, cut corn kernels from cobs and set aside. (This can be done early in the day and refrigerated, just bring to room temperature before adding to salad.)
• 3. Heat grill to medium high. Thread steak, accordion-style, onto the soaked skewers, packing fairly tight. (You want to pack tightly so that meat doesn't get done before edges have a chance to nicely brown.) Place on heated grill and cook to desired doneness, flipping once, approximately 5-6 minutes per side. Remove from grill and let sit for 5 minutes before serving.
• 4. In the meantime, arrange lettuce on 4 large plates. Sprinkle with cilantro. Divide corn, potatoes and tomatoes evenly among salads. Arrange 2 steak skewers atop of each salad and drizzle with Sweet Basil Vinaigrette. Serve and expect rave reviews!
• 5. For dressing: In a food processor bowl or blender combine vinegar, basil, garlic, mustard, sugar and honey. Puree mixture until smooth. With motor running slowly add the salad oil to form an emulsion. Season with salt and pepper to taste

Steps:

• For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
• For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.