Balsamic Grilled Oyster Steak Salad

Whether you’re looking for a quick lunch or a satisfying dinner, this steak salad will very soon become your number one go-to. The tender steak, fresh veggies, and tangy balsamic dressing will make this a new family favorite.

2–3 oyster steaks

1 Tbsp oil

2 tsp coarse black pepper

2 tsp coarse sea salt

Salad

2–3 corn on the cobs

8 oz fresh mushrooms, sliced

1 pkg mixed greens

1 cup colored cherry tomatoes, cut in halves

½ purple onion, thinly sliced

Marinade/dressing

½ cup olive oil

¼ cup balsamic vinegar

¼ cup honey

1 garlic cube

½ tsp salt

¼ tsp black pepper

Place all marinade ingredients in a ziplock bag, then add the steaks. Seal and shake to mix well, then allow to marinate for one hour at room temperature or overnight in the fridge.

Once steaks have been marinated, remove from bag and set marinade aside. Rinse steaks with water and pat dry with a paper towel. Oil steaks lightly and sprinkle generously with salt and pepper.

Heat a gas grill on medium-high heat (alternatively, you can use a grill pan) and use tongs to lay the steaks on the grill. Close the grill and sear for 15 minutes, flipping every five minutes. Let steaks cool for 5 minutes before slicing.

Next, place corn on grill and cook for 10 minutes, rotating every couple of minutes. When done, use a knife to shave off kernels.

Place remaining marinade in a saucepan over medium heat, and bring to a boil. Add mushrooms and cook for 5 minutes.

Place all salad ingredients in a large bowl, and toss with cooked marinade and mushrooms.

Slice steak into ¼-inch slices and arrange over salad.

Yield: 4–6 servings