Ingredients
Steak and Seasoning Blend
- 2 tbsp Olive oil
- 1 lb Flank steak
- 2 tsp Kosher salt
- 1/2 tsp Freshly ground pepper
- 1 tsp Smoked paprika
- 1 tsp Brown sugar
- 1 tsp Garlic powder
- 1 tsp Onion powder
Salad
- 7 oz Arugula, pre-washed
- 2 oz Goat cheese
- 4 Campari tomatoes, cut in half or quartered
- 2 Avocados, cut into small chunks
- 1/2 cup Fresh corn kernels
- 1/3 cup Roasted chopped almonds
- Salt and pepper, to taste
Tarragon Vinaigrette
- 1/3 cup Extra virgin olive oil
- 2 tbsp Tarragon vinegar (champagne, apple cider or white wine vinegar can be used)
- 1 tsp White granulated sugar
- 1 tsp Dijon mustard
- 1 clove Garlic, finely minced
- 1/4 tsp Dried Italian seasoning
- Salt and pepper, to taste
Cornbread Croutons
- 1 cup Day-old leftover cornbread, cut into 1/2 inch cubes
- 2 tbsp Unsalted butter, melted
- 1/2 tsp Kosher salt
Instructions
- Prepare Cornbread Croutons: Preheat your oven to 350°F. Cut your day-old cornbread into small, bite-sized cubes and place them in a large mixing bowl. Toss the cubes with melted butter and kosher salt, ensuring they’re evenly coated. Spread the cornbread cubes in a single layer on a baking sheet lined with parchment paper. Bake them for 10-15 minutes until golden brown and crispy, stirring halfway through to promote even baking.
- Make Tarragon Vinaigrette: Combine extra virgin olive oil, tarragon vinegar, white sugar, Dijon mustard, finely minced garlic, dried Italian seasoning, salt, and pepper into a mason jar. Close the jar and shake vigorously until all ingredients are well emulsified. For the best flavor, refrigerate overnight to allow the flavors to meld.
- Season the Steak: In a small bowl, mix kosher salt, freshly ground pepper, smoked paprika, brown sugar, garlic powder, and onion powder to form the seasoning blend. Generously coat the flank steak on all sides with this blend. Let the steak rest for 40 minutes at room temperature so the flavors permeate the meat.
- Cook the Steak: Grill or pan-sear the steak over medium-high heat until it reaches your preferred doneness level—typically about 4-5 minutes per side for medium-rare depending on thickness. Once cooked, remove the steak and rest it for several minutes to redistribute juices, then slice thinly against the grain for tenderness.
- Assemble the Salad: In a large mixing bowl, combine pre-washed arugula, halved or quartered Campari tomatoes, fresh corn kernels, and diced avocado. Drizzle the prepared tarragon vinaigrette over the salad and gently toss to coat all ingredients evenly.
- Plate and Finish: Transfer the dressed salad onto serving plates or a large salad dish. Evenly distribute sliced steak over the salad. Sprinkle roasted chopped almonds and scatter dollops of goat cheese on top. Finally, finish by adding the crispy homemade cornbread croutons, adding texture and a delightful crunch to the dish.
Notes
- Dress your salad lightly and taste as you go to ensure balanced flavors.
- Any leftover tarragon vinaigrette can be stored refrigerated for up to one week.
- For best flavor, marinate the vinaigrette overnight if time allows.
- You can substitute flank steak with sirloin or skirt steak if preferred.
- Day-old cornbread is ideal for croutons as it holds up better during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Salt
