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.
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.