Steak and Corn Salad With Salsa Verde Recipe

Ingredients

• For the Salsa Verde:
• 2 tablespoons capers, drained and finely minced
• 8 cornichons, finely minced
• 2 medium cloves garlic, minced
• 1 cup fresh parsley leaves, minced, plus more for garnish
• 1/2 cup fresh mint leaves, minced, plus more for garnish
• 6 anchovy fillets, minced
• 1 small shallot, minced (about 2 tablespoons)
• 2 teaspoons Dijon mustard
• 2 tablespoons sherry vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• For the Salad:
• 2 ears corn, in the husk
• 3/4 pound leftover grilled or pan-seared steak, chilled and thinly sliced
• 1 red onion, thinly sliced

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