1 pound steak of your choice (flank or NY strip work well)
1 small red onion, thinly sliced
2 ears corn, kernels cut from cobs
½ cup chopped parsley
⅓ cup balsamic vinegar
⅔ cup extra virgin olive oil
1 tablespoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon black pepper
Instructions
Boil potatoes in salted water until just barely fork tender. While potatoes are cooking, grill steak to desired temperature, then rest under foil for 5 minutes before slicing into bite sized pieces.
Combine onion, corn and parsley in a large bowl. Drain potatoes and add to vegetables along with steak. Combine vinegar, oil, mustard, salt and pepper in a covered container and shake well to combine, then pour over salad and toss. Serve warm, at room temperature, or chilled.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/08/steak-and-potato-salad/