I’ve been missing the herbs from my garden, so I did the next best thing and bought a bunch at the grocery store to make this fabulous steak salad from the June 2013 issue of Bon Appetit. Dill, mint, basil, cilantro and chives all work well in this dish. Grilled eggplant and corn are added to the greens, making this a substantial side dish for grilled meat. I grilled the eggplant and the steak in a ridged cast iron pan to get nice marks. I cut the kernels from the corn cobs and sautéed them in a little butter.

Avoiding Additives and Preservatives

Look for a red wine vinegar with no sulfites added; I used Eden Organic brand.

I grilled the eggplant in a ridged cast iron pan

Grill the corn or saute the kernels in a little butter

Toss the eggplant and corn with the herbs and mixed greens

Steak salad with herbs


1 shallot, thinly sliced crosswise, separated into rings

¼ cup red wine vinegar

½ 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)


Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in ½ cup oil. Season vinaigrette with salt and pepper; set aside.

Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10–15 minutes; let cool. Cut kernels from cobs.

Meanwhile, season steak with salt and pepper and grill until medium-rare, 5–7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper. Serves 4.

From the June 2013 issue of Bon Appetit