This week, Chef Bill Fuller of the big Burrito Group is making use of the grill to prepare a delicious Grilled Flank Steak Chopped Salad!

Grilled Flank Steak Chopped Salad with Lime Cilantro Vinaigrette

2 # Piece of flank steak
¼ C. Dijon mustard
¼ C. Olive oil
1 T Ground black pepper
1 T Salt
4 ea. Ears corn, shucked and de-silked
1-2 ea. Large cloves garlic
Extra virgin olive oil
2 T Chopped fresh thyme
Salt and Pepper
2 C. Romanie lettuce, chopped
4-5 ea. Radishes, sliced
1 ea. Cucumbers, peeled and diced
1 ea. Avocados, diced
2 ea. Tomatoes, diced
Lots of Mint
Lots of Basil
Lime Cilantro Vinaigrette
¼ C. Crumbled blue cheese

1. At least 2 hours before, trim excess fat and sinew from flank steak. Do not over-trim as some of the fat is delicious! Score surface in ½” cross hatches.

2. Whisk together mustard, oil, salt, and pepper. Coat both sides of the flank steak and allow to marinate.

3. While steak marinates, make Lime Cilantro Vinaigrette.

4. Smash garlic cloves. Rub all over each cob. VERY lightly oil with extra virgin olive oil. Season with salt and pepper.

5. Cook corn over open grill, turning just as the kernels pop. When done, remove and allow to cool until able to handle.

6. Cut corn off cob.

7. Grill steak to medium rare. Remove from grill and allow to rest.

8. While steak rests, make salad. Combine in a large bowl the corn, romaine, radishes, cucumbers, avocado, and tomato. Chuck in a good handful of basil and mint.

9. Lightly dress with Lime Cilantro Vinaigrette. Season with salt and pepper. Adjust, add more dressings or seasonings if necessary.

10. Arrange on a platter. Slice steak thinly and straight across the grain.

11. Arrange slices across salad. Sprinkle with blue cheese.

Lime Cilantro Vinaigrette
1 Tbs. Dijon mustard
3 ea. Garlic cloves
1 ea. Jalapenos, stem and seeds removed
Zest and juice of 3 limes
½ C. Parmesan cheese
½ C. Cilantro
1 C. Blended oil
Salt and pepper to taste

1. Place all ingredients except the oil in a blender and puree well

2. Drizzle in oil while mixer is on

3. Season with salt and pepper