For the Cherry Vinaigrette/Marinade
- 2 cups fresh cherries, pitted
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- Pinch of kosher salt and ground black pepper
- 2/3 cup extra virgin olive oil
For the Salad
- 1 (1 1/4-pound) flank steak
- 2 ears sweet corn, husked
- 1 (5-ounce) package spring mix
- 4 hard-boiled eggs, chopped
- 8 ounces cheese, fresh Mozzarella - sliced
- 1 cup fresh cherries, pitted and halved
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Make the Cherry Vinaigrette/Marinade: In blender, process cherries, vinegar, mustard, salt and pepper until cherries are very finely chopped. With blender running, slowly drizzle in oil through open hole in blender lid until all oil is incorporated. Makes about 1 3/4 cups. Cover and refrigerate until ready to use.
Marinate the flank steak: Place steak in shallow baking dish; pour 1 cup cherry vinaigrette/marinade over. Cover and refrigerate at least 4 hours or up to overnight, turning once if possible.
Preheat grill for direct grilling over medium-high heat. Meanwhile, place corn in microwave-safe baking dish; cover and microwave on high 4 minutes or until tender.
Remove steak from marinade; discard marinade. Transfer corn and steak to grill. Cook corn 5 to 6 minutes or until lightly charred; turning occasionally. Transfer corn to plate when finished cooking; let stand 5 minutes before slicing corn kernels off ears. Cook steak 8 to 10 minutes or until internal temperature reaches 130º F for medium rare, turning once. Transfer steak to cutting board; cover loosely with foil and let stand 10 minutes before thinly slicing against the grain.
Divide spring mix between 4 plates. Top with eggs, cheese, cherries, corn kernels and sliced steak. Serve with remaining cherry vinaigrette.