Fody’s Low FODMAP Grilled Steak Salad with Grilled Corn & Avocado

Peel back husk of corn (leaving it attached). Clear away corn silks. Replace husk back over corn. Soak corn in husk for 30 min in cold water, to prevent burning on grill. Remove from water and pat to remove excess water. Heat grill to medium-high. Place onto grill and cook about 15 min, turning every 3-5 min for even cooking. Remove from grill and once cool enough to handle, cut corn kernels off cob.

Meanwhile, add ketchup, balsamic vinegar, and soy sauce to a small saucepan. Bring to a simmer on medium heat and cook at gentle simmer for 3-5 min, stirring occasionally.

Brush ribeye with shallot oil and season both sides generously with salt and pepper. Cook 5-6 min on each side, and remove from heat. Brush both sides with sauce and let sit for 5-8 min to rest, then slice against the grain. 

To assemble salad, add arugula to a serving platter. Top with sliced steak, corn, cucumber, feta, tomatoes, and avocado. Whisk together all Balsamic Vinaigrette ingredients. Drizzle salad with balsamic vinaigrette.

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