Mexican Grilled Steak Salad with Honey Lime Dressing
Servings: 4
Ingredients
For the Flank Steak:
1 (1-1/2 lb.) flank or skirt steak
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Nonstick cooking spray, for cooking
For the Honey Lime Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
2 teaspoons honey
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon kosher salt
For the Salad:
6 cups mixed baby greens or chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup (heaping) fresh corn
1 large red onion, sliced
2 avocados, sliced
1 (8 oz.) package La Vaquita Queso Fresco
Instructions
For Marinating the Steak:
Add to steak to a large resealable plastic bag. In a small bowl, combine seasonings and blend well. Pour into the bag and toss to coat steak.
For Cooking the Steak:
Set your gas grill to medium-high heat, or indoor grill pan to medium heat. Coat generously with nonstick cooking spray. One hot, add steak to grates. Cook about 5 minutes (or, up to 8 minutes for a grill pan), then flip and continue cooking about 3 more minutes, or until internal temperature reaches desired level (about 130°F to 135°F for medium-rare). Remove steak onto a cutting board and let rest for 5-10 minutes before slicing. Slice against the grain into thin strips.
For the Honey Lime Dressing:
In a small bowl, whisk all ingredients together until well blended.
For the Salad:
Arrange mixed greens/lettuce on individual plates. Top each plate with steak slices, cherry tomatoes, corn, onion slices, avocado slices and crumbled queso. Drizzle with honey-lime dressing. Serve.
Enjoy!
Notes
This recipe was created for La Vaquita Queso. All opinions are my own.