Name: Steak Salad with Shallot Vinaigrette
Yield: 4 servings
Ingredients: 1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.); Kosher salt; Freshly ground black pepper; 1 small shallot, finely chopped; 1 Tbsp. Dijon mustard; 1 Tbsp. (or more) red wine vinegar; 6 Tbsp. extra-virgin olive oil, divided; 2 cups corn kernels (from about 2 ears corn); 2 sprigs thyme; 1 Tbsp. unsalted butter; 1 head of butter lettuce, leaves separated; 2 Persian cucumbers, thinly sliced; 1 pint cherry tomatoes, halved

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Photo by Chelsie Craig, Food Styling by Frances Boswell

Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.

Recipe notes

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