MEXICAN GRILLED STEAK SALAD WITH HONEY LIME DRESSING

MEXICAN GRILLED STEAK SALAD WITH HONEY LIME DRESSING

YIELD: Makes 4 servings

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 avocadoes, sliced
• 1 (8 oz.) package La Vaquita Queso Fresco

DIRECTIONS:

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

Source  http://www.thecomfortofcooking.com

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