instructions 1 : Peel and roughly chop your shallot
You Will Need For the Steak 2 pounds (450g) steak of choice seasoned well with salt and pepper 5 teaspoons balsamic vinegar 2 teaspoons olive oil 1 teaspoon finely chopped fresh rosemary 1 teaspoon soy sauce teaspoon Dijon mustard 1 clove garlic finely grated on a microplane teaspoon honey or maple syrup For the Salad 1 ear of corn 12 cherry tomatoes, halved Half a small red onion, thinly sliced 1 tablespoon olive oil 1 tablespoon rice wine vinegar 1 small head radicchio, cored and chopped into large pieces 1 romaine heart, chopped into large pieces 2 radishes, thinly sliced 3 ounces (85g) blue cheese, crumbled For the Salad Dressing 1 large hard-boiled egg 1 clove garlic, peeled Juice of 1 lemon cup (118ml) light-flavored oil like avocado or safflower 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon honey or maple syrup teaspoon soy sauce teaspoon fine sea salt Directions Prepare the Steak 1Preheat the oven to 400F (200C)
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