Categories: Mexican

Ingredients

• For Dressing:
• 2 tsp seeded and minced jalapeno
• 1 garlic clove
• 3/4 tsp minced fresh ginger
• 1/3 cup lime juice
• 1/4 cup packed cilantro leaves
• 2 tbsp. honey
• 2 tsp balsamic vinegar
• 1/2 tsp salt
• 1/3 cup olive oil
• For Salad:
• 1 lb. flat-iron steak
• Salt and black pepper, to taste
• 1 cup corn kernels, at room temp
• 1 cup chopped yellow or orange bell pepper
• 1/2 cup thinly sliced red onion
• 1 plum tomato, diced
• 1/2 jalapeno, thinly sliced
• 8 cups torn romaine
• 1/2 cup crumbled feta cheese
• Tortilla chips, for garnish

Directions

1. Make Dressing: Blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender still running, drizzle in oil until well incorporated.

2. Make Salad: Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet. Broil 4 inches from heat until cooked as liked, 3-4 minutes per side. Let rest about 10 minutes, then thinly sliced against the grain.

3. Stir together corn, bell pepper, red onion, tomato and jalapeno in a bowl. Divide lettuce among 4 plates; drizzle each with about 2 tbsp. dressing. Top with steak, then with corn mixture. Sprinkle with feta and garnish with chips.

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