Steak salad with coriander-lime dressing
36 min
This Mexican-inspired beef 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.
psgnyc114
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
- 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.
- Preheat the grill. Season steak with salt and black pepper; transfer to a foil-lined tray.
- 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.
- Stir together sweetcorn, yellow pepper, red onion, tomato and jalapeno (if using) in a bowl.
- 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.
