INGREDIENTS

4 oz. (½ cup) Balsamic Vinegar  
3 Tbsp. (1½ oz.) Dijon Mustard  
2 oz. (¼ oz.) Olive Oil  
.5 tsp.  Salt  
.5 tsp. Black Pepper  
.5 tsp.  Garlic Powder  
1 lbs. New York Steak  
1 Tbsp. Unsalted Butter  
2 ears Corn , husk and silk removed 
 Salt and Pepper to taste  
4.5 oz. Spring Lettuce Mix  
3 Tbsp. (1½ oz.) Goat Cheese  
4 oz. Poblano Vinaigrette  (see Related Recipe) 
Chili Dusted Croutons  (see Related Recipe) 

DIRECTIONS

1.) In a mixing bowl, combine the first six ingredients. Transfer to a third pan and add the steak to marinate. Marinate the steak for at least two hours.

2.) Place steak on a pre-heated grill and grill to desired doneness. For medium rare, cook for about 4-5 minutes per side. Slice when ready to serve.

3.) Rub butter over corn and place on grill. Season to taste with salt and pepper. Grill until just blackened and tender, about five minutes. Remove and cut off kernels when cool enough to handle.

4.) Place greens on serving plate and top with corn, goat cheese, Poblano Vinaigrette, and steak slices.

5.) Top with Chili Dusted Croutons.