Grilled Corn Steak and Peach Dbs

🥘 Ingredients

• lemon 2
• olive oil ½ cup
• balsamic vinegar 4 tbsp
• Dijon mustard 1 tsp
• sea salt 2 pinch
• herbs de Provence 1 tsp
• honey 2 tbsp
• garlic 2 clove
• flank steak 1 lb
• salt 2 tsp
• corn 4 ears
• avocado oil
• cherry tomatoes 2 pint
• peaches 6
• chives 1 bunch
• cilantro 1 bunch
• red onion 1
• white beans 2 15oz can
• chick peas 2 15oz can
• fresh burrata 1 ball

Balsamic Dressing

1. 1

   Combine lemon olive oil balsamic vinegar Dijon mustard sea salt herbs de Provence honey garlic
2. 2

   Generously season the flank steak with the salt and set it on a paper towel on a grill tray to let the salt absorb.
3. 3

   Shuck the corn and coat in the avocado oil .
4. 4

   Go outside and preheat your grill to around 400.
5. 5

   Once the grill is preheated add the corn to an upper rack and let cook covered for 10 minutes.
6. 6

   Move the corn to a lower rack and add the steak to the lower grill level. It depends on the thickness and kind of steak you use but cook your steak for about 3 min on each side till it’s medium rare. Rotate the corn as the steak cooks about 4 times to get all four sides evenly charred.
7. 7

   Remove the steak and corn from the grill and let them cool while you prep the vegetables.
8. 8

   Slice the cherry tomatoes in half. Chop the peaches . Mince the chives and cilantro . Dice the red onion . Add all of your chopped vegetables and herbs to a large bowl .
9. 9

   Rinse and drain the white beans chick peas . Add to salad.
10. 10

    Cut your steak against the grain into bite-sized pieces and add it to the bowl.
11. 11

    Cut the corn off of the cob. The easier way I’ve found to do this is to lay the corn flat on a cutting board and slice it down rotating it.
12. 12

    Top salad with the dressing and fresh burrata