spiced dressing 1 tsp. garlic powder 3/4 tsp. kosher salt 1/2 tsp. floor cumin1/2 tsp. candy paprika 1/4 tsp. dried oregano 1/4 tsp. chipotle chili powder or cayenne pepper 1 pound flank steak, trimmed of exterior fats lemon-lime dressing 2 tbsp. recent lime juice 1 tbsp. recent lemon juice 1 tbsp. additional virgin olive oil 1 tbsp. chopped chives 1 tbsp. chopped recent cilantro 1/8 tsp. kosher salt freshly cracked black pepper salad 2 medium recent ears of corn or 1 cup frozen corn kernels, thawed 1 giant head romaine lettuce, reduce lengthwise into 4 wedges 1 medium hass avocado, sliced nice 1 cup heirloom cherry tomatoes, halved 1/4 cup crumbled queso fresco or cotija cheese For the seasoning: In a small bowl, mix the garlic powder, salt, cumin, paprika, oregano and chipotle powder. Generously season both sides of the steak with the dry rub and, utilizing your fingers, rub it into the meat. let it relaxation for about 10 minutes. For the Lemon-Lime Dressing: In a medium bowl, whisk collectively the lime juice, lemon juice, olive oil, scallions, cilantro, salt, and a pinch of black pepper . put aside. Preheat a grill over medium-high warmth (or preheat a skillet over medium-high warmth). For the salad: If utilizing recent corn, grill corn, turning regularly, till charred on all sides, 20 to 25 minutes. let cool. improve the warmth of the grill or grill to excessive warmth. grill the steak for five to 7 minutes on both sides to make it medium or longer to your liking. take away steak from grill, cowl and let relaxation 5 minutes. reduce the kernels of corn from the cob and reserve. slice steak into skinny 1/4-inch-thick slices, throughout the grain and at an angle to the reducing board, then reduce crosswise into 1/2-inch items. place a wedge of romaine lettuce on every of the serving plates, prime every with 1 / 4 of the grilled steak. dividing evenly, prime with avocado, corn, tomatoes and cheese. drizzle dressing over salads. Serves: 4 my notes: flank steak tends to get powerful in a short time, so most recipes name for some kind of marinade to assist break down the connective tissues. this recipe may benefit from some kind of lime-based marinade (maybe substituting somewhat cumin and cayenne pepper for the Asian seasonings), because it was a bit powerful, regardless of my ordinary cooking strategies for this reduce of meat specifically . I by no means prepare dinner it for greater than 10 minutes complete (5 minutes per aspect). Additionally, earlier than I grill my steak, I let it relaxation on my kitchen counter for 20 minutes, and I additionally let it relaxation for 10 minutes after I grill it. should you determine to make use of a marinade, I like to recommend that you simply pat the steak dry with paper towels earlier than making use of the rub. with this salad, I reduce the romaine lettuce into small items as a substitute of 4 particular person wedges. I used common tomatoes, reduce into wedges. the cotija cheese and lemon-lime dressing create a beautiful taste with the different substances. I like to recommend doubling the dressing. you may need to have extra to your leftovers. we ate lower than half of the steak with our two salads, so I saved the relaxation and used some for steak & salads. cheese quesadillas, later in the week.
tags: beef, grill, mexican, fast and straightforward, salad, skinnytaste cookbook