Categories: Salad
Ingredients
- 1 pound flank steak, trimmed
- 11/2 teaspoons ground cumin
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white vinegar
- 1-2 tablespoons minced chipotle peppers in adobo sauce
- 6 cups sliced romaine lettuce
- 11/2 cups corn kernels, fresh or frozen
- 1 firm ripe avocado, diced
- 2 medium tomatoes, cut into wedges
- 1/2 cup shredded Mexican cheese blend
Directions
- Position oven rack about 3 inches from heat source; preheat broiler to high. Coat a broiler-safe pan with cooking spray.
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Sprinkle steak with cumin, ½ teaspoon salt and pepper. Place on the prepared pan and broil, turning once, until an instant-read thermometer inserted in the thickest part registers 125 degrees -130°F for medium-rare, 3 to 6 minutes per side. Let rest for 5 minutes. Thinly slice across the grain, then chop into bite-size pieces.
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Meanwhile, whisk sour cream, oil, vinegar, chipotles to taste and the remaining ¼ teaspoon salt in a large bowl. Transfer 4 tablespoons of the dressing to a small bowl. Add romaine, corn and avocado to the large bowl; toss to coat. Divide the salad and tomato wedges among 4 plates. Top each with cheese, the chopped steak and 1 tablespoon of the reserved dressing.