Meiomi Cabernet Sauvignon with Steak and Corn Salad

• 2 lb steak
• 4 larger ears fresh corn
• 1 cup halved grape tomatoes
• 1 cup diced cucumber
• 1/3 cup diced red onion
• 2/3 cup crumbled feta cheese
• 3 Tbsp finely chopped fresh parsley
• 2 Tbsp finely chopped fresh basil

Dressing

• 1/4 cup olive oil
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp apple cider vinegar
• 1 1/2 tsp honey
• 1/2 tsp minced garlic
• 1/2 tsp salt 
• freshly ground black pepper

Directions

1. Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
2. Season the steak and place it on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
3. Cook the corn in boil water foe 3 minutes. Transfer to ice water to cool for a few minutes. Drain well.
4. Cut kernels from corn then transfer to a large bowl. Add tomatoes, cucumbers, red onion, feta, parsley and basil.
5. Pour dressing over salad, and toss well to coat.