Throw away that bottled dressing! Introducing Summer Steak Salad with Strawberry Dressing-- An easy, light, and refreshing summer salad that you can make ahead and not waste any summer sun! frostingandfettuccine.com
10-12strawberries, washed and chopped small, equal to 1 cup
2tablespoons, plus 1 teaspoon granulated sugar, separated
⅓cupolive oil
2tablespoonswhite wine vinegar
2teaspoonsorange juice
½teaspoonsalt
½teaspoonpepper
Instructions
Preheat your oven to broil.
Meanwhile, heat a large skillet or grill pan over high heat, and add in the canola or vegetable oil.
Season your steaks with salt and pepper, and sear for 3-4 minutes on both sides until the outside is dark brown and the inside is cooked to medium rare.
Remove to a plate and let the steaks rest for 10 minutes.
Prepare a sheet tray with parchment paper.
Pour the frozen corn on the tray and spread the corn out as best as possible.
Drizzle with the olive oil and season with salt and pepper.
Broil for 10-15 minutes, until some kernels are black and crispy.
Remove and let cool.
In a large bowl, start to combine the salad ingredients, and slice the steak into thin strips.
Prepare the dressing.
In a small food processor or blender, add the strawberries with 1 teaspoon of sugar and pulse until there are no big pieces left.
Add in the rest of the ingredients and pulse to combine.
Pour over the salad.
Store the rest of the dressing in a jar or small container, will keep for 2 weeks!