Corn and Steak Summer Salad Recipe

This grilled corn and steak fattoush suits the vacation-friendly invoice completely, demanding nothing extra of you than just a few bowls and a sizzling grill by the pool, grass in your toes. Retailer-bought pita chips, doctored up with just a little spice and sugar, fulfill the bread element of a superb fattoush with a convincing crunch—no oven wanted—and the addition of just a little protein takes this salad from aspect to you-don’t-need-anything else. Don’t skip the sumac—with its brightness and bitter cherry-like notes, it’s the ingredient doing probably the most, bringing tart, vivacious character and acidic reduction to the entire dish.

Have entry to some hefty heirloom tomatoes, dripping juice if you slice into them? Use these, coarsely chopped, as an alternative of the cherry tomatoes. Salting the tomatoes and letting them sit whereas the remainder of the salad comes collectively attracts out among the flavorful liquid, successfully turning into a part of the dressing, and guaranteeing the salad’s by no means dry. New York strip steak is my most popular selection for the appropriate stability of tender meat, wealthy fats, and pretty fast cook dinner time, however hanger or skirt steak will do somewhat properly as effectively.

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