Name: Steak Salad with Herbs
Yield: 4 Servings
Ingredients: 1 shallot, thinly sliced crosswise, separated into rings; 1/4 cup red wine vinegar; 1/2 cup plus 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 medium eggplant, cut lengthwise into 1-inch wedges, wedges halved crosswise; 2 ears of corn, husked; 1 pound hanger or skirt steak; 2 cups baby arugula; 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

Image may contain Plant Food Produce Vegetable and Arugula

You can also try this recipe with chives, dill, oregano, or parsley.

Recipe notes