Description
Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.
Ingredients
- 2 teaspoons seeded and minced jalapeno pepper (Optional)
- 1 clove garlic
- ¾ teaspoon minced fresh ginger
- ⅓ cup lime juice
- ¼ cup packed cilantro leaves
- 2 tablespoons honey
- 2 teaspoons balsamic vinegar
- ½ teaspoon salt, or to taste
- ⅓ cup extra-virgin olive oil
- 1 pound flat iron steak
- salt and ground black pepper to taste
- 1 cup corn kernels
- 1 cup chopped yellow bell pepper
- ½ cup thinly sliced red onion
- 1 plum tomato, diced
- ½ jalapeno pepper, thinly sliced (Optional)
- 8 cups torn romaine lettuce
- ½ cup crumbled feta cheese
- 1 cup tortilla chips, or to taste
Instructions
- Make the dressing: Pulse garlic
- jalapeño
- and ginger in a blender until finely chopped. Add lime juice
- cilantro
- honey
- balsamic vinegar
- and salt; pulse to blend. Turn the blender on; pour in oil in a slow
- steady stream. Blend until dressing is smooth.
- Set an oven rack about 4 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with foil.
- Make the salad: Season steak with salt and black pepper
- then transfer to the prepared baking sheet.
- Broil in the preheated oven until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare
- 3 to 4 minutes per side.
- While the steak is cooking
- stir together corn
- bell pepper
- onion
- tomato
- and jalapeño in a bowl.
- Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain.
- Divide lettuce among 4 plates. Drizzle dressing over top
- then top with steak slices and corn mixture. Sprinkle with feta and serve with tortilla chips.
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 36 mins
Servings: 4