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Prepare the green dressing: In a blender or food processor, combine the parsley, cilantro, minced garlic, Dijon mustard, red wine vinegar, olive oil, honey, salt, and black pepper. Blend until smooth and creamy. Set aside.

Season the steak: Pat the steak dry with paper towels. Rub with 1 tablespoon of olive oil, then season generously with 1/2 teaspoon of flaky salt and 1/4 teaspoon of black pepper on both sides.

Grill the steak: Preheat a grill or grill pan to medium-high heat. Place the seasoned steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or until desired doneness is reached. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.

Rest and dice the steak: Once grilled, remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute. After resting, slice the steak against the grain, then dice it into bite-sized cubes.

Prepare the corn: If not already grilled, grill the corn on the cob until slightly charred and tender. Once cool enough to handle, carefully remove the kernels from the cobs using a sharp knife.

Assemble the salad: In a large serving bowl, create a bed of microgreens (or your chosen leafy greens). Evenly scatter the diced red bell pepper, diced cucumber, grilled corn kernels, and crumbled feta cheese over the greens.

Add steak and dress: Add the diced grilled steak to the salad bowl. Drizzle a generous amount of the prepared green dressing over the entire salad.

Toss and serve: Using two large spoons or salad tongs, gently toss the salad until all ingredients are well combined and coated with the dressing. Serve immediately.


Prepare the green dressing: In a blender or food processor, combine the parsley, cilantro, minced garlic, Dijon mustard, red wine vinegar, olive oil, honey, salt, and black pepper. Blend until smooth and creamy. Set aside.

Season the steak: Pat the steak dry with paper towels. Rub with 1 tablespoon of olive oil, then season generously with 1/2 teaspoon of flaky salt and 1/4 teaspoon of black pepper on both sides.

Grill the steak: Preheat a grill or grill pan to medium-high heat. Place the seasoned steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or until desired doneness is reached. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.

Rest and dice the steak: Once grilled, remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute. After resting, slice the steak against the grain, then dice it into bite-sized cubes.

Prepare the corn: If not already grilled, grill the corn on the cob until slightly charred and tender. Once cool enough to handle, carefully remove the kernels from the cobs using a sharp knife.

Assemble the salad: In a large serving bowl, create a bed of microgreens (or your chosen leafy greens). Evenly scatter the diced red bell pepper, diced cucumber, grilled corn kernels, and crumbled feta cheese over the greens.

Add steak and dress: Add the diced grilled steak to the salad bowl. Drizzle a generous amount of the prepared green dressing over the entire salad.

Toss and serve: Using two large spoons or salad tongs, gently toss the salad until all ingredients are well combined and coated with the dressing. Serve immediately.
