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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The next time you're serving a salad, add some herbs. Think of them as you would any other green; toss handfuls of dill, mint, basil, and more into peppery leaves like arugula, mizuna, or mustard greens, all of which are assertive enough to allow the herbal notes to shine without overpowering the dish. Top it all off with grilled steak, pork, or chicken, and you've got a perfect summer supper. Ingredients:
1 shallot, thinly sliced crosswise, separated into rings |
1/4 cup red wine vinegar |
1/2 cup plus 2 tablespoons olive oil |
kosher salt, freshly ground pepper |
1 medium eggplant, cut lengthwise into 1 wedges, wedges halved crosswise |
2 ears of corn, husked |
1 pound hanger or skirt steak |
2 cups baby arugula |
2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint) |
Directions:
1. Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.
2. Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool. Cut kernels from cobs.
3. Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
4. Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.
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