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Southwestern Steak Salad with Cilantro Lime Dressing

Southwestern Steak Salad with Cilantro Lime Dressing

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Servings

4 Servings

Ingredients

  • 2 teaspoons brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Pinch cayenne pepper
  • 1 pound New York strip steak
  • 1 tablespoon extra virgin olive oil
  • 1 15-ounce can black beans, rinsed and drained
  • ½  cup frozen corn defrosted
  • ½  cup cherry or grape tomatoes halved
  • 4 green onions chopped
  • 2 heads romaine lettuce washed and chopped
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons fresh chopped cilantro or ½ teaspoon dried coriander
  • ½  teaspoon kosher salt
  • Freshly cracked black pepper

Instructions

  • Preheat oven to 400°F.
  • In a small bowl, combine brown sugar, salt, cumin, garlic powder, chili powder and cayenne and stir well. Rub spice mix all over the steak, coating well.
  • Heat olive oil in a large ovenproof pan over medium high heat and add steak. Sear on each side for 4 minutes or until a nice dark crust forms, 8 minutes total. Transfer pan to the oven and cook 5 minutes for medium rare doneness or 8 minutes for medium.
  • Let steak rest 5 minutes before slicing.
  • Meanwhile, in a large bowl, combine beans, corn, tomatoes and green onion and stir. Add lettuce and toss to combine.
  • In a small bowl, combine all dressing ingredients and whisk well. Pour over lettuce mixture and toss. Distribute salad between 4 bowls and add sliced steak on the side.