This recipe calls for ground sumac which you can find online, at some grocers, and definitely at any store that specializes in middle eastern food. It is a bit tart with a lemon like flavor and is a unique and versatile addition to your spice collection. The dish is also delicious without it so just omit if you chose.
1 head romaine lettuce, chopped, rinsed and spun dry
1 C heirloom cherry tomatoes, sliced in half
1/2 cucumber, peeled and deseeded, chopped into 1/4 in pieces
1/4 red onion, peeled and thinly sliced
6 sprigs fresh dill, rinsed, dried and stems removed
Pita chips for serving
Place a large pot of water for the corn over high heat and bring to a boil. Prep other ingredients while you wait for the water to boil. When water is boiling add the sweet corn and reduce the heat to medium high. Cook corn until tender but firm, about 4 to 5 minutes. Remove corn with tongs, run briefly under cold water and set aside.
Place all dressing ingredients except the oilve oil in a small jar with a tight fitting lid. Shake vigorously until combined. Add oil and shake again, set aside.
Heat a grill or cast iron pan to medium high. Blot steak dry with paper towel and drizzle with a few drops of cooking oil. Salt steak on both sides and cook for 2 minutes on each side, turning 4 times, for 8 minutes total for medium rare. Set steak aside to rest.
With a sharp paring knife remove corn kernels from each ear of corn. Place lettuce, tomatoes, cucumber, and onion in a large bowl. Pour enough dressing to thoroughly coat and toss with your hands or tongs until well combined.
Spread salad on a large platter and sprinkle corn kernels over the top. Slice steak thinly against the grain and top the salad with the steak slices.
Top salad with fresh dill, serve with pita chips and additional dressing on the side.
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