Smoked Ribeye and Grilled Vegetable Salad
Ingredients
1 bag Taylor Farms Southwest Chopped Kit
280-340gram rib eye steak
2-3 Tbsp steak seasoning
2 ears corn, shucked
3 small onions, peeled and cut into thick slices
2-3 radishes, thinly sliced
2-3 Tbsp grapeseed oil
Flake salt, to taste
Directions
Preheat your smoker for 10-15 minutes on its lowest smoke setting.
When ready to smoke, give your steak a good rub with the steak seasoning and coat with 2 tablespoons of the grapeseed oil before placing on the grill to smoke for an hour.
Towards the end of the smoking period, heat a cast iron grill pan on high heat to finish the steak and grill the vegetables.
Remove the steak from the smoker and add to the hot grill pan, searing each side for a minute to get strong grill marks.
Set aside and tent with foil to rest while you finish grilling the vegetables.
Add the remaining grapeseed oil to the grill pan and add the onions, grilling 1-2 minutes per side until they have nice grill marks and have softened on the inside. Remove to a plate and sprinkle with flake salt.
Add the corn to the pan and cook, rotating every so often, until the corn has nice grill marks. Remove to a bowl and cut off the kernels.
Once the vegetables have been prepped, slice the steak. You may not need all of it for your salads so be prepared for some leftovers!
When ready to make the salad, toss the chopped salad greens with the dressing from the kit and divide between two bowls.
Add the steak, grilled vegetables, and the radishes and then top with the additional kit ingredients (the tortilla strips, pumpkin seeds, etc).
