GRILLED STEAK & BLUE CHEESE SALAD WITH GRILLED CORN

Salad Ingredients

• 10 ounces of butter lettuce or mixed spring greens
• 2 - 10 oz ribeye steaks
• 1/2 cup blue cheese crumbles
• 4 corn on the cob
• 1/2 a large red onion, sliced
• 6 oz cherry tomatoes, halved
• 1 avocado thinly sliced

Dressing Ingredients

• 1 cup mayonnaise
• 3/4 cup low-fat buttermilk
• 1/2 cup sour cream
• 4 oz blue cheese crumbled
• 3 garlic cloves minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground pepper
• 1/4-1/2 teaspoon coarse salt

Directions

1. Rinse and pat dry all the fruit and vegetables.
2. In a blender, combine all the dressing ingredients and blend until smooth. If you prefer a chunkier blue cheese dressing, you can add crumbles to the mixture after blending. For a thinner consistency, simply leave it as is after blending. You can make this dressing in advance and store it in an airtight container in the refrigerator for up to 2 days.
3. Prepare the grill for cooking. Butter the corn on the cob and season both the corn and steaks with salt and pepper. Place the steaks and corn on the grill. Grill the corn for 8-10 minutes, turning every 2-3 minutes. Grill the steaks for 3-4 minutes on each side or until cooked to your liking. Now, remove them from the grill and allow them to rest for 5-10 minutes. Slice steaks into strips and cut the corn kernels off the cob.
4. In a large bowl, combine roughly chopped butter lettuce, half of the red onion, grilled corn, blue cheese, and cherry tomatoes. Pour the prepared dressing over the top and gently toss everything together. Then, layer the remaining red onion, corn, cherry tomatoes, sliced steak, and avocado on top. Sprinkle a generous amount of blue cheese on top and serve with a glass of J. Lohr Estates Seven Oaks Cabernet Sauvignon and enjoy!