Porterhouse Steak Salad with Sherry Vinaigrette

1. If you will be using a skillet to cook the steak then you will need to preheat your oven to 400 F.
2. Blanch the corn but dipping the ears into a pot of boiling water for about 1 minute. Then remove them from the water and plunge them into a bowl of ice water.
3. Blanch the green beans for about 1 1/2 minutes, then plunge the beans into a bowl of ice water.
4. Coat the steak on both sides with olive oil and season both sides of the steak liberally with Chicago or Montreal steak seasoning, salt and pepper. Set to the side.
5. Make the vinaigrette. In a small bowl add the shallots, mustard, salt, pepper, and vinegar, stir with a whisk.
6. Slowly drizzle the 2/3 cup olive oil into the mixture while whisking.
7. Stir the chopped parsley into the vinaigrette. Set to the side.
8. Either grill your steak over medium-high heat on your grill or heat a heavy, oven-safe skillet over medium high. Be sure the pan is good and hot before putting the steak into the pan. Cook about 3 minutes on each side, or until you have a nice rich, caramel brown color on both sides of the steak.
9. Finish the steak in the preheated oven for 5 to 7 minutes until the steak is medium rare to medium. Then remove it from the oven and let the steak rest at least 5 minutes.
10. Place the torn lettuce over a platter, put the vegetables around the perimeter of the platter. I like to make little piles of each veggie, rather than mixing it all up, so that each person can take what they like.
11. Slice the steak and lay it over the lettuce, in the center of the platter, pour any pan juices over the steak.
12. Put the blue cheese on either side of the steak.
13. Put a little of the vinaigrette over the steak.
14. Serve the salad with the remaining vinaigrette and a good garlic bread.