Grilled Steak ‘Salad’

Recipe and photo by Sara Newberry

1 sirloin steak, about 2 pounds

2 portobello mushroom caps

4 ears corn, shucked

2 medium red onions, peeled and cut into 8 wedges each 

1 pint cherry tomatoes 

4 heads baby lettuce, cut in half lengthwise 

3/4 cup balsamic vinegar

1/2 cup crumbled blue cheese

Olive oil

Salt and pepper

Remove steak from refrigerator and season with salt and pepper. Let it come to room temperature. Drizzle all vegetables with olive oil and season with salt and pepper. Heat vinegar in small saucepan over medium heat until reduced by half, about 15 minutes. Remove from heat and let come to room temperature. Heat grill to medium-high heat. Grill steak and corn first, then onions and mushrooms, then tomatoes. Cook steak until internal temperature is 125F for medium-rare. Let steak rest while cooking remaining ingredients. When everything else is cooked, grill lettuces very quickly, just until they wilt and have a little char on them. To serve, slice steak and arrange on a platter. Arrange lettuces on platter, then arrange remaining ingredients around steak. Drizzle with reduced vinegar and sprinkle blue cheese on top.