Cilantro Lime Steak Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 575 Calories

Ingredients

• 2 tablespoons honey
• salt and ground black pepper to taste
• 1 clove garlic
• 1 cup chopped yellow bell pepper
• 2 teaspoons balsamic vinegar
• 1 cup corn kernels
• 1 pound flat iron steak
• 1 plum tomato, diced
• 8 cups torn romaine lettuce
• 1 cup tortilla chips, or to taste
• 0.5 teaspoon salt, or to taste
• 0.25 cup packed cilantro leaves
• 0.5 cup crumbled feta cheese
• 0.33333334326744 cup extra-virgin olive oil
• 0.5 cup thinly sliced red onion
• 0.33333334326744 cup lime juice
• 0.5 jalapeno pepper, thinly sliced
• 2 teaspoons seeded and minced jalapeno pepper
• 0.75 teaspoon minced fresh ginger

Recipe Instructions

Step 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.

Step 2

Make the salad: Season steak with salt and black pepper, then transfer to the prepared baking sheet.

Step 3

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.

Step 4

While the steak is cooking, stir together corn, bell pepper, onion, tomato, and jalapeño in a bowl.

Step 5

Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain.

Step 6

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.

Step 7

Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.