Veggie Steak Salad

• 2 medium ears sweet corn, husked
• 1 beef flank steak (1 pound)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon capers, drained
• 1 teaspoon Dijon mustard
• 1 package (5 ounces) spring mix salad greens
• 1 large tomato, chopped
• 4 slices red onion, separated into rings
• 1/4 cup minced fresh parsley
• 1/4 cup shredded Parmesan cheese

1. In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs.
2. Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135u0b0 for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes.
3. In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.

ears sweet corn, salt, pepper, olive oil, olive oil, balsamic vinegar, garlic, capers, mustard, spring mix salad greens, tomato, red onion, fresh parsley, parmesan cheese

Taken from www.tasteofhome.com/recipes/veggie-steak-salad/ (may not work)