Steak salad with coriander-lime dressing

    This Mexican-inspired salad has thin slices of steak, sweetcorn, yellow pepper, red onion and feta cheese served on a bed of romaine and finished off with a spicy coriander-lime dressing.


    1 person made this

    Ingredients
    Serves: 4 

    • Dressing
    • 2 teaspoons seeded and minced jalapeno pepper
    • 1 clove garlic
    • 3/4 teaspoon minced fresh ginger
    • 80ml lime juice
    • 10g coriander leaves
    • 2 tablespoons honey
    • 2 teaspoons balsamic vinegar
    • 1/2 teaspoon salt, or to taste
    • 80ml extra-virgin olive oil
    • Salad
    • 450g flat iron steak
    • salt and ground black pepper to taste
    • 175g sweetcorn or 1 corn on the cob (see note)
    • 150g chopped yellow pepper
    • 60g thinly sliced red onion
    • 1 ripe tomato, diced
    • 1/2 jalapeno pepper, thinly sliced (optional)
    • 450g torn romaine lettuce
    • 75g crumbled feta cheese
    • 25g tortilla chips, or to taste

    Method
    Prep:20min  ›  Cook:6min  ›  Extra time:10min resting  ›  Ready in:36min 

    1. To make the dressing, blend jalapeno, garlic and ginger in a blender until finely chopped. Add lime juice, coriander, honey, balsamic and salt; pulse to blend. With blender running, drizzle in oil until well incorporated.
    2. Preheat the grill. Season steak with salt and black pepper; transfer to a foil-lined tray.
    3. Grill on top shelf until medium-rare, 3 to 4 minutes per side. Let rest for about 10 minutes, then thinly slice against the grain.
    4. Stir together sweetcorn, yellow pepper, red onion, tomato and jalapeno (if using) in a bowl.
    5. Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with slices of steak, then with sweetcorn mixture. Sprinkle crumbled feta and tortilla chips on top.

    Note:

    If you opt to use corn on the cob, grill the cob beside the steak to blacken the kernels; slice off kernels when cool enough to handle.

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