Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.

Recipe Summary

prep:
20 mins
cook:
6 mins
additional:
10 mins
total:
36 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Instead of 1 cup corn kernels, you can use kernels from 1 ear grilled fresh corn.

Nutrition Facts

575 calories; protein 29.9g; carbohydrates 32.1g; fat 38.1g; cholesterol 94.1mg; sodium 775mg. Full Nutrition
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