Freshly shucked corn and perfectly ripe tomatoes are the very definition of summer. Toss in a grill and additional seasonal produce, like radishes and scallions, and you’ve got yourself one easy breezy warm weather salad. Here I’ve paired the abovementioned with grass-fed steak in a way that will satisfy the healthy to the hearty. Whether for a weekend barbecue, weeknight dinner or afternoon lunch, this salad will not disappoint.
This recipe is delicious. I would make again for company as the olive chimichurri (more like tepenade) adds complexity to the dish. We grilled it which I would recommend. Great way to prepare strip steaks!