Marinated Steak with Corn, Arugula and Tomato Salad
Ground sumac—a deep red spice available at Middle Eastern markets—along with cumin and feta give this flavorful grilled steak exotic zip, and the chunky, fresh salad makes for a lovely garnish and bright counterpoint to the beef. This vibrant dish is a real crowd-pleaser. Mound it on a big platter and let guests serve themselves.
Ingredients:
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 2 garlic cloves, pressed though a garlic press
- 2 tsp. ground cumin
- 2 tsp. ground sumac
- 1 lb. (500 g) flank steak
- Kosher salt and freshly ground pepper
- 1 ear corn, preferably yellow, husk and silks removed
- 2 cups (2 oz./60 g) arugula leaves
- 2 cups (3/4 lb./375 g) cherry tomatoes, halved
- 2 green onions, white and light green portions, thinly sliced
- 2 Tbs. chopped fresh flat-leaf parsley
- 1/2 cup (2 oz./60 g) crumbled feta cheese
Directions:
In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin and sumac. Place the steak on a plate. Spoon half of the dressing over both sides of the steak, then sprinkle both sides with salt and pepper. Let stand at room temperature for 15 minutes or cover and refrigerate overnight.
Prepare a medium-hot fire in a grill. Brush and oil the grill grate. Place the steak over the hottest part of the fire and cook, turning once, until seared on both sides and medium-rare inside, about 8 minutes total. Transfer the steak to a carving board and let rest for at least 5 minutes.
Meanwhile, place the corn on the grill and cook, turning every couple of minutes, until it is lightly charred all the way around and the kernels are tender, 5 to 7 minutes. Remove from the heat and set aside until cool enough to handle. Stand the corn, flat end down, on a cutting board and cut the kernels from the cobs.
In a bowl, combine the corn kernels, arugula, tomatoes, green onions, parsley and feta. Drizzle with the remaining dressing, season with salt and pepper, and toss to mix well. Slice the steak, arrange the slices on a platter, place the arugula salad alongside and serve. Serves 4.
Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)
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