ARUGULA, FLANK STEAK AND BLUE CHEESE SALAD

Steps:

• Set oven to 425. Prepare corn: place in sink in cold water for 15 min. Remove, then place on baking sheet. Prepare garlic: Cut approx. 1/2" off top end. Put pinch salt and drizzle with olive oil. Tent in aluminum foil. Prepare peppers: Rinse and dry. Rub olive oil on skin. Place in baking pan. Place corn, garlic and peppers into oven for approx. 45 min. Looking for the corn to roast, the garlic to become fragrant and soft, and the peppers to blister. When all are roasted remove from oven. Place peppers into aluminum bowl and cover tightly with plastic wrap. Let cool. Remove stem and seeds with paring knife and paper towel. Keep juice. Cut into 1/2" dice and place back into bowl with juice. Set aside. Remove husks from corn and cut off kernels. Set aside. Squeeze garlic into bowl. Set aside. Make Vinaigrette: In small pan sweat shallots in 1 TB olive oil. Add 1 TB Sherry Vinegar. Let liquid cook off. Set aside. In food processor, put in half of peppers (both red and yellow) and puree. Add shallot, salt and pepper, all but 1 tsp. roasted garlic, honey and Sherry vinegar. Puree while slowly adding 1/2 cup olive oil. Use the pepper liquid to thin if needed. Adjust seasonings and refridgerate. Prepare steak: Marinade steak for 45 min-1 hour in 1/8 cup olive oil, few TB sherry vinegar, remaining 1 tsp.roasted garlic and choice of herbs. Grill steak on hot grill. Sprinkle salt and pepper on steak, then grill to desired doneness. Let sit for 10 min. then slice against the grain. Assembly: Place Arugula greens on plate. Add steak, blue cheese, roasted corn, remaining peppers. Add vinaigrette. Top with walnuts.