Flat Iron Steak with Grilled Corn and Fattoush Salad

Ingredients

Here are the following ingredients:

Lebanese Marinade

• 1 cup (250 mL) olive oil
• 2 tbsp (30 mL) lemon zest
• 1 cup (250 mL) lemon juice
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) sumac
• 2 tbsp (30 mL) ground cumin
• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) dried thyme leaves
• 4 tsp (20 mL) freshly ground black pepper

Marinated Steak & Corn

• 16 Flat Iron Steaks, about 5 oz (150 g) each
• 12 ears corn, husks and silks removed

Yogurt-Feta Dressing

• 2 cups (500 mL) plain Greek yogurt, 2%
• 6 oz (175 g) crumbled feta, about 1½ cups (375 mL)
• ⅔ cup (150 mL) lemon juice
• 4 tsp (20 mL) minced garlic
• 4 tsp (20 mL) honey
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• ⅔ cup (150 mL) olive oil

Service

• Kosher salt
• Freshly ground black pepper
• 2½ lb (1.3 kg) chopped romaine lettuce, about 32 cups (8 L)
• 8 oz (250 g) pita chips, about 6 cups (1.5 L)
• 1 lb (500 g) diced cucumber, about 4 cups (1 L)
• 1½ lb (750 g) diced tomato, about 4 cups (1 L)
• 1 lb (500 g) shaved radish, about 2 cups (500 mL)
• 8 oz (250 g) thinly sliced red onion, about 2 cups (500 mL)
• 1 cup (250 mL) lightly packed fresh mint leaves

Preparation

1. Lebanese Marinade: Whisk oil with lemon zest, lemon juice, garlic, sumac, cumin, salt, thyme and pepper. Measure out 1 cup (250 mL) and set aside.
2. Marinated Steak & Corn: Pour remaining Lebanese Marinade over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours. 
3. Brush some of the reserved Lebanese Marinade over corn. Grill, basting with remaining marinade, until well-marked and tender. Cool and slice kernels off cobs, trying to leave them intact as much as possible. Cover and refrigerate.
4. Yogurt-Feta Dressing: Add yogurt, feta, lemon juice, garlic, honey, salt and pepper to robot coupe or high-speed blender. Purée until smooth. With the motor running, slowly pour in the oil until well combined. Cover and refrigerate.

Service

1. Remove steak from marinade, shaking off excess. Season with salt and pepper. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Meanwhile, toss 2 cups (500 mL) romaine with ⅓ cup (75 mL) pita chips, ¼ cup (60 mL) EACH cucumber and tomato and 2 tbsp (30 mL) EACH radish and red onion.
3. Add ½ cup (125 mL) grilled corn and gently toss to combine. Drizzle with ¼ cup (60 mL) Yogurt Feta Dressing or serve on the side.
4. Plate salad and top with sliced steak. Garnish with 1 tbsp (15 mL) mint leaves.

Beef Cuts