Steak Salad With Herbs

• 1 shallot, thinly sliced crosswise, separated into rings
• 1/4 cup red wine vinegar
• 1/2 cup plus 2 tablespoons olive oil
• Kosher salt, freshly ground pepper
• 1 medium eggplant, cut lengthwise into 1" wedges, wedges halved crosswise
• 2 ears of corn, husked
• 1 pound hanger or skirt steak
• 2 cups baby arugula
• 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

1. Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.
2. Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool. Cut kernels from cobs.
3. Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
4. Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

shallot, red wine vinegar, olive oil, kosher salt, eggplant, corn, hanger, baby arugula, fresh tender

Taken from www.epicurious.com/recipes/food/views/steak-salad-with-herbs-51170230 (may not work)