Ingredients

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2 ears of corn

2 tbs avocado oil

1 lb of flank or bavette steak (you can do up to 1 ½ lbs, butcher cuts can be inconsistent but this recipe is very forgiving!)

2 tsp sea salt

1 pint of cherry tomatoes

3 peaches

½ a red onion

1 bunch of cilantro

1 bunch of chives

1 ball of fresh burrata to serve

1 can of white beans

1 can of chickpeas

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For the Balsamic dressing

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2 tbs balsamic vinegar (I used fig balsamic and it was really good)

juice of 1 lemon

¼ cup olive oil

½ tsp Dijon mustardd

big pinch of sea salt

½ tsp herbs de Provence

1 tbs honey

1 clove of grated garlic

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Instructions

1. Generously season the steak with the sea salt and set it on a paper towel on a grill tray to let the salt absorb. If you grill a lot mini sheet pans to hold your grill stuff is an amazing kitchen purchase.

2. Shuck the corn and coat in the avocado oil.

3. Go outside and preheat your grill to around 400.

4. Once the grill is preheated add the corn to an upper rack and let cook covered for 10 minutes.

5. Move the corn to a lower rack and add the steak to the lower grill level. It depends on the thickness and kind of steak you use but cook your steak for about 3 min on each side till it’s medium rare. Rotate the corn as the steak cooks about 4. times to get all four sides evenly charred.

6. Remove the steak and corn from the grill and let them cool while you prep the vegetables.

7. Slice the tomatoes in half. Chop the peaches. Mince the chives and cilantro. Add all of your chopped vegetables and herbs to a large bowl.

8. Rinse and drain the beans. A few people have said their salads are soggy, this is key to preventing that! Add the beans to the salad mixture.

9. Cut your steak against the grain into bite-sized pieces and add it to the bowl.

10. Cut the corn off of the cob. The easier way I’ve found to do this is to lay the corn flat on a cutting board and slice it down rotating it. A sharp knife really helps with this, this is the one I always use LINK