Father's Day Grilled Steak with Sweet Corn and Barley Salad Class Page

June 16
Chef Jason    X   Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Intermediate
Join Live Class on Zoom

Before you start

  1. Take your steaks and bacon out of the freezer, transfer them to a plate or tray, and place them into the fridge to thaw the night before the class.
  2. Just before the class begins, take the steaks out of the fridge and allow them to sit at room temperature on a plate to temper.

What you'll learn

  • Learn to grill like a pro.
  • Make a beautiful summer salad.
  • Emulsify the perfect vinaigrette.

Mise En Place

Paper Towels
Chopping Board
Slotted Spoon
Saute Pan
Pastry Brush
Sauce Pot

Shopping List

ButcherBox NY Strip Steak or your choice of meat, 2 ea

Pearl barley, ½ cup

Water, 2 cups

Shallot, 1 ea

Peaches, 2 ea

Corn, 2 ears

ButcherBox bacon, 5 strips

Basil, 1 bunch

Endive or arugula, 2 heads

Dijon mustard, 1 tbsp

Balsamic vinegar, 3 tbsp

Honey, 1 tbsp

Olive oil, ½ cup plus more for brushing

Cherry tomatoes, ½ pint

Balinese Truffle Salt or Kosher salt, to taste

Black pepper, to taste


  1. Place the barley in a small pot with 2 cups of water and a pinch of salt. Bring the barley to a boil over high heat. Once the barley is boiling, reduce to a simmer, cover halfway, and cook for 30-40 minutes or until chewy.
  2. Peel and finely mince the shallot. Halve the peaches. Shuck the corn.
  3. Cut the bacon into pieces. Leaf the endive.
  4. Preheat the grill to high heat!
  5. Heat a medium saute pan over medium heat. Add a teaspoon of canola oil to the pan along with the bacon pieces. Render the bacon lardons until browned.
  6. While the bacon is cooking, we will make the vinaigrette: Place the Dijon mustard, balsamic vinegar, 2 tablespoons of Brown Butter Truffle Honey, 1 teaspoon of minced shallot, and a pinch of salt in a mixing bowl and whisk together.
  7. While whisking, slowly drizzle the olive oil into the bowl to emulsify; reserve. This is the balsamic vinaigrette.
  8. Once the bacon is browned, remove the bacon from the pan and reserve 1 tablespoon of bacon fat.
  9. Add the tomatoes to the pan and cook them for 1-2 minutes on medium high heat until they lightly blister. Season them with salt and reserve.

How to cook

  1. Brush the corn and peaches lightly with oil and season with salt.
  2. Brush the steaks with canola oil and season on all sides with salt and black pepper.
  3. Place the corn on the grill and grill over high heat until blistered and slightly charred. Once cooked, remove the corn from the grill.
  4. Place the peaches, cut side down, onto the grill and cook to create hatch marks. Flip the peaches and cook on the second side. Remove form the grill and reserve.
  5. Place the steak on the hot grill and cook on one side for about 1 minute. Flip the steak and cook for an additional 1 minute. Continue cooking the steak like this until medium rare with nice grill marks, about 4 minutes.
  6. Remove the steaks from the grill and allow them to rest on a cutting board.
  7. While the steak is resting, finish the barley salad: cut the corn kernels away from the cob and cut the peaches into quarters.
  8. In a large mixing bowl, toss together the barley, tomatoes, bacon, and corn with most of the balsamic vinaigrette, reserving a small amount for garnish. Adjust the seasoning with salt and black pepper.
  9. Plate the barley salad and attractively garnish with endive leaves, torn basil leaves, and peach quarters.
  10. Carve the steak and plate on top. Finish with a drizzle of balsamic vinaigrette and a finishing pinch of Balinese Truffle Salt.

From the chef

Get ready to turn Father's Day into a sizzling celebration! Set the date and gear up for a cookout extravaganza like never before. Led by chefs Jason and Tyler, this class isn't just about cooking—it's about bonding with Dad over flames, flavors, and unforgettable moments.

Gather 'round the grill and make memories that'll last a lifetime as you and Dad dive into a culinary adventure together. We recommend sourcing your meat from ButcherBox for top-quality results—think succulent NY strip steak and savory bacon—but feel free to get your preferred cut you fancy. With a recipe packed with mouthwatering ingredients, you'll be cooking up a storm in no time. Whether you're whipping up a feast side-by-side or surprising him with the ultimate Father’s Day gift, this class promises to be a one-of-a-kind experience that Dad will cherish forever. Join us, and let's make this Father's Day one for the books with Truffle Shuffle!

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