Flank Steak and Roasted Corn Salad

Flank Steak and Roasted Corn Salad

	- For Corn
2	Each Ears Fresh Corn
1/4	Cup Salad Oil
1	tsp Cumin
1	tsp Chile Powder
1/2	tsp Coriander
	- Foil
	- For Pecans
2	Tbls Butter
1/2	tsp Salt
1	Cup Pecans
1/2	Cup Parmesan Cheese
	- For Flank Steak
1/2	Lb Flank Steak
	- -
	- For Dressing
1/2	Cup Rec Wine Vinegar
1/4	Cup Dijon Musard
2	Tbls Sugar
3/4	Cup Salad Oil
	- Salt and Paper

For Corn: Mix all ingredients together. Fold up edges on foil. Poke small holes with a toothpick. Lay corn on foil. At this point, you can either place foil in top rack of owen and turn your setting to "broil" and cook for 7-10 minutes, stirring frequently, or you can lay foil directly on gas broiler and roast for 7-10 minutes. (I like this way much better because it imparts a nice smoky roasted flavor to the corn.)

For Pecans: On a 9x12 inch cookie sheet spread butter evenly. Spread pecans on butter. Sprinkle salt and parmesan over pecans. Toast in a preheated 375 degree oven for approximately 12-15 minutes until cheese starts to turn a light brown. Take out of oven and cool for a least 15 minutes.Chop cheese pecans coursely.

For Flank: On a preheated gas broiler, cook flank strips to desired doneness. Set aside and keep warm.

For Dressing: Mix all ingredients in a food processor or blender until emulsified (creamy).

To Build The Salad: In a large bowl, add salad mix, corn and 1/2 the pecans. Toss until mixed well. Place salad mix on serving plate. Lay flank steak strips on top of salad mix. Drizzle dressing over salad. Sprinkle remaining pecans over salad.