This Grilled Steak Salad and Sweet Cherry Salad is the perfect summer salad - healthy, hearty, bursting with fresh, seasonal ingredients and loaded with tender, succulent steak!
For the dressing, bring a medium-large pot, ⅔ full of water, to a rolling boil. Add basil and submerge it under the water with a large, heat-resistant spoon. After 20 seconds, drain basil and rinse with cold water for 30 seconds to stop the cooking process. Gather basil in your hand and squeeze as much water out as possible.
Combine basil with all other dressing ingredients in a blender container. Cover and blend on high till dressing is bright green and silky smooth. When you start blending, the dressing will be flecked with bits of basil. Keep going and it will smooth out. Taste and add more salt and pepper if needed. Set aside.
Prepare corn by placing the three ears in the microwave, unhusked. Cook on high power for 6 minutes. Remove from microwave with a clean kitchen towel or oven mitt and transfer tp a cutting board.
Cut off about 1½-2 inches from the bottom (stem end) of each ear. Hold corn at the silk end with the towel and push the corn out of the husk. The corn comes out perfectly cooked and free of silk! Here's a video demonstration of the technique.
Remove steak from the refrigerator 45 minutes before grilling.
Heat a gas or charcoal grill on high for 20 minutes. Clean the grill grate thoroughly with a wire grill brush and oil the grates.
Place steaks on the grill and cook until meat reaches the desired temperature. See Café Tips above in the post for steak temperatures. If the meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move the meat to indirect heat to finish cooking.
Remove from grill and tent meat with foil. Allow the steak to rest for 10 minutes. (This allows the juices to return to the meat.) Slice thinly just before serving. Taste and add a bit more salt and pepper, if needed.
See Café Tips above in the post for more detailed tips and instructions.