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.

    1 person made this

    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

    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.


    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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