Categories: Mexican
Ingredients
- For Dressing:
- 2 tsp seeded and minced jalapeno
- 1 garlic clove
- 3/4 tsp minced fresh ginger
- 1/3 cup lime juice
- 1/4 cup packed cilantro leaves
- 2 tbsp. honey
- 2 tsp balsamic vinegar
- 1/2 tsp salt
- 1/3 cup olive oil
- For Salad:
- 1 lb. flat-iron steak
- Salt and black pepper, to taste
- 1 cup corn kernels, at room temp
- 1 cup chopped yellow or orange bell pepper
- 1/2 cup thinly sliced red onion
- 1 plum tomato, diced
- 1/2 jalapeno, thinly sliced
- 8 cups torn romaine
- 1/2 cup crumbled feta cheese
- Tortilla chips, for garnish
Directions
-
Make 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 still running, drizzle in oil until well incorporated.
-
Make Salad: Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet. Broil 4 inches from heat until cooked as liked, 3-4 minutes per side. Let rest about 10 minutes, then thinly sliced against the grain.
-
Stir together corn, bell pepper, red onion, tomato and jalapeno in a bowl. Divide lettuce among 4 plates; drizzle each with about 2 tbsp. dressing. Top with steak, then with corn mixture. Sprinkle with feta and garnish with chips.