It's finally spring! That means we can break out the grills and dig in to this grilled Angus Steak Salad with a homemade Balsamic Vinaigrette.

Angus Steak Salad

Prepare Balsamic Vinaigrette: Whisk together aged white balsamic vinegar, Dijon mustard, honey, garlic, and black pepper in a medium bowl. Slowly add olive oil, whisking continuously. Set aside. 

Heat a charcoal or gas grill for direct cooking over medium-high heat. Pat steaks dry and season with steak seasoning. 

Grill steaks for 10 minutes, turning once halfway through. Remove and cover with foil. Let stand for 5 minutes.

Grill ears of corn for 5 to 7 minutes or until charred, turning occasionally. Cool slightly. Cut kernels off cobs. Thinly slice steak against the grain. 

Line dinner plates with salad mix. Top with steak and avocado slices, corn, tomatoes, red onion, and blue cheese. Drizzle with Balsamic Vinaigrette. 