charred corn & peach chickpea salad + garlicky vinaigrette (with skirt steak)

category: quick & flavorful

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obsessed with charred corn :)

We still have some weeks of summer before we hit fall (#yay) so that means we have some time left of tomato season, corn & stone fruit season (sweet af peaches).

This is another I beg of you, but go the extra mile (if you can) and grab produce from the farmers market! It truly makes a difference.

Now, I hope you’ve seen my black eyed pea salad floating around the internet (which is a hit with the hot saucies) so adding another bean salad to the mix. I’ve seen this one online in different variations so decided to add my twist with a homemade garlic vinaigrette & wild arugula from the farmers market! This is sooooo good!

Hope you enjoy and hiiiiii from Portugal!

Ingredients

• 1 lb skirt steak

  • tip: or whatever protein you prefer! Grilled chicken will be great for this too!

• 1 lb cherry tomatoes, halved

• 1/4 red onion, chopped

• 1 corn on the cob

  • charred on the gas stove & broiled in your oven, depending what you have!

• 2 peaches, chopped

• 1-2 cups wild arugula

• 1 15oz can garbanzo beans (chickpeas), drained and rinsed

Garlicky Vinaigrette: I made this with vibes but measurements below but it’s based off your taste! i.e. if you like a more sweet or vinegary based dressing

• 1/4 cup red wine vinegar

• 1-2 tablespoons maple syrup

• 1 teaspoon dijon mustard

• 1/2 teaspoon red pepper flakes

• 1-2 large garlic cloves, finely zested

• 1/3 cup GOOD extra virgin olive oil

  • tip: you guys know I like Graza (drizzle for salads). Available at Whole Foods & online

• kosher salt & fresh cracked black pepper, to taste

Tools

• Microplane/zester

• cast iron pan

• mixing bowls

• measuring cup & spoons

Directions

1. Season your skirt steak with kosher salt & pepper. In a cast iron pan on medium high heat, add some EVOO to a pan. I love a medium steak so cook on both sides for 2 minutes then let rest for 5 minutes to let the juices redistribute.

   1. tip: DO NOT CUT IMMEDIATELY! Letting your steak rest means letting the juices redistribute throughout the meat so it’s nice & juicy!

   2. tip: be sure to cut against the grain. Meaning against the muscle fibers of the steak which results in a more tender cut i.e easier to chew. Look for somewhat uniform lines running down the steak then cut the opposite way the grains/fibers are running.

2. Combine all ingredients in a mixing bowl for the salad including the steak.

3. Prepare your garlicky vinaigrette! I am a more sweet/tangy vinaigrette girl so I go a little heavy with the maple syrup but do what works for you!

4. Toss the salad with the garlicky vinaigrette and enjoy!