Cilantro-Lime Steak Salad recipe
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Ingredients
- 2 teaspoons seeded and minced jalapeno pepper 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 8 cups torn romaine lettuce ½ cup crumbled feta cheese 1 cup tortilla chips, or to taste
Nutrition Info
- 574.6 caloriescarbohydrate: 32.1 gcholesterol: 94.1 mgfat: 38.1 gfiber: 4.5 gprotein: 29.9 gsaturatedFat: 10.8 gservingSize: -sodium: 775 mgsugar: 14.9 gtransFat: : -unsaturatedFat: : -
Directions Cilantro-Lime Steak Salad
Directions
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To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt, pulse to blend. With blender running, drizzle in oil until well incorporated.
Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet.
Broil 4 inches from heat 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. Let rest about 10 minutes, then thinly slice against the grain.
Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl.
Divide lettuce among 4 plates, drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips.