Seared steak over crisp greens with avocado, cilantro, green onion, and a modest sprinkle of corn. Dress with lime, jalapeño, olive oil, and just a touch of honey to keep carbs lower.
IBy isabelle_delavega
Servings
2
0.75 lb Flank steak
1 tsp Kosher salt
0.5 tsp Black pepper
0.5 tsp Ground cumin
1 tbsp Avocado oil
2 pieces Romaine hearts
1 pieces Avocado
0.25 cup Cooked corn kernels
3 pieces Green onions
0.5 cup Fresh cilantro
1 pieces Jalapeño
2 pieces Limes
3 tbsp Extra virgin olive oil
1 tsp Honey
1 clove Garlic
Calories
1408 kcal
Protein
53g
Carbs
21g
Fat
127g
Fiber
5g
Sugar
7g
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Sarah M. · Melbourne, AU
Prep Steak
1. Pat the flank steak very dry and season both sides with kosher salt, black pepper and ground cumin. Let it sit at room temperature for 20 minutes.
2. Finely mince the jalapeño, removing the seeds for milder heat, and grate the garlic. Whisk together with the juice of both limes, extra virgin olive oil, honey and a pinch of salt from the seasoning. Taste and adjust with more lime or jalapeño.
3. Heat the avocado oil in a cast iron skillet over high heat until just smoking. Sear the steak 3 to 4 minutes per side for medium-rare, until deeply browned and an instant-read thermometer reads 130°F (54°C).
1 tbsp Avocado oil
4. Transfer the steak to a cutting board and rest 8 minutes. Add the corn to the hot skillet for 1 to 2 minutes to lightly char, then remove.
0.2 cup Cooked corn kernels
Assemble Salad
5. Chop the romaine hearts and slice the green onions. Dice the avocado and roughly chop the cilantro. Toss the romaine, green onions and cilantro with half of the dressing and divide between two plates.
2 pieces Romaine hearts,
3 pieces Green onions,
0.5 cup Fresh cilantro,
1.5 tbsp Extra virgin olive oil
6. Slice the rested steak thinly against the grain. Top the salads with steak, avocado and charred corn, then drizzle with the remaining dressing and serve immediately.
1 pieces Avocado,
0.2 cup Cooked corn kernels,
1.5 tbsp Extra virgin olive oil
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