Grilled Steak & Elote Salad
Ingredients
- 1 lb flank steak
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- salt and freshly cracked black pepper
For the Elote
- 4 ears fresh corn shucked and cleaned
- grapeseed or avocado oil
- 1/4 cup sour cream (or mexican crema)
- 1/2 cup cotija cheese, crumbled (feta works too!)
- 3/4CUP red onion diced
- 1 jalapeno seeds and ribs removed & minced
- 1/4 cup fresh cilantro chopped
- 1 large head Romaine lettuce chopped
- juice of 2 fresh limes + 1 for garnish
- 1 avocado diced
- 1 cup cherry tomatoes halved
Instructions
- Rub the steak with olive oil, chili powder, cumin, salt, and pepper. Let rest at room temperature for 20-30 minutes.
- Heat an outdoor grill, indoor grill pan or cast-iron skillet over medium-high heat. Brush the corn with a little oil and grill until charred on all sides (about 7-10 minutes). Once cool enough to handle, cut the kernels off the cob into a large mixing bowl.
- To bowl of corn, stir in mayonnaise or yogurt, sour cream, cotija cheese, red onion, jalapeño, cilantro, and lime juice. Stir until the corn is well coated, then set aside in the fridge
- Using same grill or pan, cook the steak for 3-4 minutes per side (for medium-rare). Remove, from heat and let it rest for 5 minutes, then slice thinly against the grain
- Assemble salad by creating a bed of chopped romaine lettuce in individual serving bowls. Top each with diced avocado, cherry tomatoes, and sliced steak. Add a generous scoop of the elote salad right on top. Cut remaining lime into wedges for garnish on each salad.
Notes
Herb Speak
Cilantro – Medicinal Benefits: Helps rid body of excess metals. Lowers anxiety and works as mild sleep aid.Aura/Characteristics: Brings forth hidden worth and merit.
