2 teaspoons Evergreen's espresso balsamic
1 teaspoon chipotle chile powder
3 teaspoons kosher salt, divided
1 1/2 teaspoons brown sugar, divided
1 teaspoon ground coriander, divided
2 (8–10-ounce) New York strip steaks
3 tablespoons Evergreen's extra virgin olive oil, plus more for brushing
2 ears of corn, husked
1 pint cherry tomatoes
3 tablespoons fresh lime juice
2 heads of romaine hearts, torn
3/4 cup Pickled Onions
1/2 cup crumbled feta cheese
1/2 cup coarsely chopped flat leaf parsley, plus more for serving
Combine espresso balsamic, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly. Let rest at room temperature 1–2 hours.
Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8–10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Meanwhile, lightly brush corn and tomatoes with Evergreen's extra virgin olive oil. Grill, turning often, until tender and charred in spots, 5–10 minutes for tomatoes and 10–15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from the corn cobs and transfer to bowl with tomatoes.
Whisk lime juice and remaining 3 Tbsp. Evergreen's extra virgin olive oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.
Cooking Time: 40 min
Variations: Substitute Evergreen's Chipotle extra virgin olive oil anywhere in this recipe too!