Cilantro Lime Steak Salad
Description
This steak salad recipe with romaine, red onion, corn, jalapeño, and feta has a refreshing lime dressing that pairs perfectly with slices of succulent steak.
Ingredients
•
1 clove garlic
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2 teaspoons seeded and minced jalapeno pepper
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3/4 teaspoon minced fresh ginger
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1/3 cup lime juice
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1/4 cup packed cilantro leaves
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2 tablespoons honey
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2 teaspoons balsamic vinegar
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1/2 teaspoon salt, or to taste
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1/3 cup extra-virgin olive oil
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1 pound flat iron steak
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salt and ground black pepper to taste
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1 cup corn kernels
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1 cup chopped yellow bell pepper
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1/2 cup thinly sliced red onion
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1 plum tomato, diced
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1/2 jalapeno pepper, thinly sliced
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8 cups torn romaine lettuce
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1/2 cup crumbled feta cheese
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1 cup tortilla chips, or to taste
Directions
1
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.
2
Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
3
Make the salad: Season steak with salt and black pepper, then transfer to the prepared baking sheet.
4
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.
5
While the steak is cooking, stir together corn, bell pepper, onion, tomato, and jalapeño in a bowl.
6
Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain.
7
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.