Ingredients
1 shallot, thinly sliced crosswise, separated into rings
1/4c. red wine vinegar
1/2 c plus 2T. olive oil
Kosher Salt & fresh ground pepper
1 medium eggplant, cut lengthwise into 1-inch wedges
2 ears corn, husked
1 lb. hanger or skirt steak
2c. baby arugula
2c. packed assorted herb leaves (basil, cilantro, dill)
Preparation
Toss shallot & vinegar in small bowl; let sit 5 min.Whisk in 1/2 c. oil. Season vinaigrette with S&P. Set aside. Prepare grill for med-high heat. Brush eggplant & corn with remaining 2T. oil season with S&P. Grill, turning often, till tender & charred in spots, 10-15 minutes. Let cool Cut kernels from cobs. Meanwhile, season steak with S&P and grill till med rare, -7 min. per side for hanger, about 2 min per side for skirt steak. Let rest, thinly slice against grain. Toss arugula, herbs, eggplant, corn, steak & reserved vinaigrette in medium bowl. Season S&P
