Looking for a new, easy summer salad? The steak is marinaded with whiskey and dijon, then grilled with corn, onion, asparagus and poblano peppers. Perfect balance of flavors for this easy salad!
In a chopper, add all Blue Cheese dressing ingredients. Chop slowly, until garlic is minced. Pour into a mason jar and set aside. (No need to refrigerate, unless making salad more than 2 hours after)
Using a 9x9 pan, add all marinade ingredients, except steak. Season steak with salt & pepper. Completely cover in marinade--up to 24 hours, at least 30 minutes.
Heat the grill. Line a cookie sheet with foil, then coat with cooking spray. Add onion slices, poblano, corn and asparagus. Drizzle EVOO on veggies, toss and season with salt & pepper.
Add veggie sheet pan to the grill. Cover and cook for about 8 minutes. Flip and cover again. Remove steak from marinade. Place on grill, cooking about 3 minutes on each size.
Once steak is cooked, allow to rest 10 minutes before slicing. Veggies will be ready once charred on all sides. Allow to cool and chop into bite sized pieces, removing corn from cob.
To serve, toss salad mix in Blue Cheese vinaigrette. Top with sliced steak and veggies, including tomato. Top with additional blue cheese, if desired.