Directions

1. Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrate grilling panels installed over the fire box and the damper pushed all the way in.
2. Combine tomatoes, shallot and black garlic salt in a bowl and toss to coat. Let sit while the salt extracts liquid from the tomatoes. When there is a couple of tablespoons of liquid in the bottom of the bowl, place in a strainer over a bowl to catch the liquid. You will use the liquid in the Grilled Corn Vinaigrette.
3. Slice your loaf of ciabatta in half like you’re making a large sandwich. Toast the bread over direct flame, turning when it’s slightly charred, about two minutes per side. Remove from the grill. Dice/tear the bread into bite sized pieces. Place on a baking sheet pan. Place the pan on the far right side of the grill, away from the flame. Bake while grilling the corn and steak, until each piece feels dried out and isn’t squishy anymore, about 10-15 minutes.
4. Place your shucked corn on the Grill Grates when you grill the bread. Continue turning the corn and to brown evenly. Remove when you have some char on the kernels and the kernels are softened. Remove from the grill. Slice the corn off of the cob.
5. Rub a thin layer of Saica Sicilian Extra Virgin Olive Oil on your strip steak, then season with Cattleman’s Grill Trail Dust All Purpose Seasoning. Grill over direct flame, turning to achieve nice grill marks. Remove when the internal temperature reaches 125ºF. Rest for 5 minutes while you assemble the salad.
6. Combine all ingredients for the Grilled Corn Vinaigrette in a pint sized mason jar. Using an immersion blender, blend until smooth.
7. In a large bowl, combine the bread, tomatoes, shallots, grilled corn, feta, basil and arugula. Dice the steak into bite sized pieces, then add to the bowl. Pour the Grilled Corn Vinaigrette over the top and toss to coat.
8. This recipe yields four serving of about two cups each.