Whip up this steak salad recipe with romaine corn jalapeño and feta in a herby citrus dressing Top with tortilla chips for crunch factor
Prep Time
10 mins
Dificult
Medium
Servings
40 mins
Ingredients
Instructions
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.
Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
Make the salad: Season steak with salt and black pepper
then transfer to the prepared baking sheet.
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.
While the steak is cooking
stir together corn
bell pepper
onion
tomato
and jalapeño in a bowl.
Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain.
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.
Tips
You can use the kernels from 1 ear of fresh corn (grilled) instead of canned corn if desired.
.JPG)
