Recipe: Grilled Steak with Great Northern Bean, Corn + Date Salad
Grilled Steak with Great Northern Bean, Corn + Date Salad
Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
For the dressing:
2 Medjool dates, pitted
1 green onion, trimmed
1 cloves garlic
Juice and zest of ½ a lemon
3 tbsp fresh parsley
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
Salt and pepper, to taste
For the sweet and sour shallots:
2 shallots, thinly sliced
3 tbsp white wine vinegar
1 tsp maple syrup
½ tsp salt
For the steak:
1.5-2lbs strip steak, fat trimmed
½ tsp salt
½ tsp garlic powder
¼ tsp ground black pepper
Cooking spray, for the grill
For the salad:
2 cups cooked Great Northern beans or 1 can (19oz/540 ml) white beans, drained & rinsed
1 cup fresh or frozen corn
½ cup roasted red peppers, drained and diced
⅓ cup sun-dried tomatoes, roughly chopped
4 dates, pitted and diced
¼ cup fresh parsley leaves, minced
¼ cup fresh mint leaves, torn
Instructions
If your dates are hard, soak them in warm water for 10 minutes until softened. Drain water and place dates in a food processor or stand blender.
Add green onion, garlic, lemon zest and juice, parsley, vinegar, and Dijon. Blend until smooth.
With food processor running on low speed, slowly add the olive oil in a steady stream until incorporated. Taste and season with salt and pepper, as needed. Set aside.
Combine shallots, vinegar, maple syrup, and salt in a small bowl or measuring cup. Stir to coat shallots and set aside.
Preheat a grill or grill pan over medium-high heat. While the grill heats up, pat steak dry with paper towels and season on both sides with salt, garlic powder, and pepper.
Lightly grease the grill and add steaks, cooking until desired doneness, about 4-5 minutes per side for medium-rare. Remove to a plate and allow to rest for 10 minutes. Set aside.
Place beans, corn, roasted red peppers, sun-dried tomatoes, dates, parsley, and mint to a large serving bowl. Drain shallots and add to the serving bowl, along with the dressing, and toss to combine.
Thinly slice steak against the grain. Serve on top of the salad and enjoy!