1NY Strip Steak about 1 1/2 inches thick with light marbling
2cobscorn with husks onyellow, white or combination
2cupschopped kale leavesribs removed
¼cupcrumbled gorgonzola cheesecan sub feta or goat cheese
kosher salt + pepper
Prepare the steak by removing from refrigerator and placing onto counter. Let come to room temperature for 1 hour before grilling/cooking.
Season steaks by drizzling lightly with olive oil and seasoning well with kosher salt and pepper on both sides.
For the grill: Plan to grill for about 8 minutes per side over high heat, turning just once. The key is to cook until the steak is about 135-140 degrees internally, because it will continue to cook once removed from the grill. Take off, tent with foil and let rest for at least 10 minutes before slicing.
Meanwhile, grill corn with husks on for 3 minutes per side, rotating often. Then peel back the paper and let corn roast on grill for a few minutes to char.
In a bowl, place chopped kale and drizzle on a few teaspoons of olive oil. Massage kale with hands to soften.
Top kale with cherry tomatoes, grilled corn (cut off husks), sliced steak, crumbled gorgonzola and prepared pesto!