Happy Monday friends! I hope everyone is doing well and enjoying these last few weeks of summer. Before summer flies by, I wanted to share a few more summer inspired recipes. The inspiration for this week’s salad is from @platingsandpairings. Arugula salads are my favorite, so I wanted to create one. I incorporated some vegetables that are still in season for summer. When certain vegetables are in season they are fresher, tastier and more nutritious. In case you want to know what vegetables and fruits are in season still, I will include a chart down below.

Grilled Steak Salad with Corn, Asparagus & Arugula Pesto

Serves: 2

Ingredients

1 NY strip steak (you can also use ribeye or flank)

2 tablespoons Montreal Steak Seasoning or your favorite steak seasoning

2 ears corn

1 bunch asparagus, cooked and chopped into small pieces

1/2 shallot, sliced

2 cups arugula

Arugula Pesto

1/4 cup arugula

2 cups basil

1 cup extra virgin olive oil

1 cup grated Parmesan cheese

1/3 cup pine nuts

1 clove garlic

1 tablespoon lemon juice

Salt

Pepper

Directions

To marinate the steak, I like to use Montreal Steak Seasoning, but feel free to use your favorite seasoning. Preheat your grill to high heat. While grill is heating, prepare arugula pesto. In a food processor, add arugula, basil, Parmesan cheese, olive oil, pine nuts, garlic, lemon juice, salt and pepper. Process until smooth. Adjust seasonings accordingly.

Boil corn for about 6-7 minutes. Cut corn kernels off cob. Set aside in a bowl for later. Cook the steak first about 3-5 minutes on each side for medium rare (125-130° F). If you want the steak more medium let the temperature reach 135-140° F. Once steak is cooked to your liking, take off grill and let sit for about 5-10 minutes. After steak sits slice it thinly.

To assemble salad, add arugula to a plate, asparagus, steak, shallots, corn and drizzle pesto sauce over salad. Enjoy!

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