• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Place corn on an unlined baking sheet. Pat corn dry with paper towels. (NOTE: Drying the corn thoroughly will help prevent it from sticking to the baking sheet.)
• Spread corn out into a single layer. Broil in the top of the oven for 5-7 min, stirring occasionally, until dark-brown in spots. 
• Transfer corn to a plate.

• Meanwhile, halve tomatoes.
• Peel, then mince or grate garlic.
• Finely chop parsley.
• Pat steaks dry with paper towels, then season with Montreal Spice Blend.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp oil (1 tbsp), then steaks. Sear for 1-2 min per side, until browned. 
• Remove the pan from heat, then transfer steaks to another unlined baking sheet.
• Broil in the top of the oven for 3-4 min, until cooked to desired doneness.** 
• Transfer steaks to a cutting board. Loosely cover with foil and set aside to rest.

• Meanwhile, to a small bowl, add parsley, mayo, 1/2 tsp (1 tsp) vinegar and 1/4 tsp (1/2 tsp) garlic. Season with salt and pepper, then stir to combine. Set aside. (NOTE: This is your gremolata aioli.)
• In a large bowl, add remaining vinegar, Dijon, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.

• To the large bowl with vinaigrette, add arugula and spinach mix, tomatoes and charred corn. Toss to combine.

• Thinly slice steaks.
• Divide salad between plates. Arrange steaks on top of salad.
• Dollop gremolata aioli over top.

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak.