Steak and Corn Salad With Salsa Verde Recipe

For the Salsa Verde: Combine capers, cornichons, garlic, parsley, mint, anchovies, shallot, mustard, and sherry vinegar in a large bowl. Whisking constantly, drizzle in extra-virgin olive oil. Season to taste with salt and pepper and set aside. For the Salad: Shuck and grill corn over a hot grill or under the broiler, turning frequently, until tender and charred in spots, about 8 minutes total. Alternatively, place corn on a microwave-safe plate and microwave until steamed and tender, about 7 minutes. Allow to rest until cool enough to handle, then cut off kernels. Discard cobs. Combine corn, steak, and red onion in a large bowl. Add 1/2 cup of the salsa verde and toss to combine. Season to taste with salt and pepper. Transfer to a serving platter and spoon additional salsa verde over. Garnish with parsley and mint leaves and serve immediately. Extra salsa verde can be stored in a sealed container in the refrigerator for up to 1 week.