Steak Salad with Honey Lime Dressing
by Tavolino
A vibrant, high-protein salad featuring seared steak, fresh corn, creamy avocado, and crisp cucumber, all tied together with a zesty honey-lime vinaigrette.
Ingredients
- Steak 1 lb
- Coarse salt to taste
- Black pepper to taste
- Olive oil 1 tsp
- English cucumber 1/2
- Corn kernels 1 cup
- Avocados 2
- Jalapeño 1
- Cilantro 1/2 cup
- Green onion 1/4 cup
- Extra virgin olive oil 4 Tbsp
- Honey 2 tsp
- Lime juice 3 Tbsp
- Garlic clove 1
- Fine sea salt 1/2 tsp
- Black pepper (dressing) 1/4 tsp
Preparation
- 1
Remove 1 lb steak from the refrigerator 20 to 30 minutes before cooking.
- 2
Season the steak with coarse salt and black pepper to taste.
- 3
Heat 1 tsp olive oil in a cast iron skillet or grill over medium-high heat.
- 4
Sear the steak for 4 to 5 minutes until browned, then flip.
- 5
Cook for another 4 to 8 minutes until the desired doneness is reached.
- 6
Remove the steak, tent with foil, and let it rest for 10 minutes.
- 7
Whisk 4 Tbsp extra virgin olive oil, 2 tsp honey, 3 Tbsp lime juice, 1 garlic clove, 1/2 tsp fine sea salt, and 1/4 tsp black pepper in a jar.
- 8
Slice 1/2 English cucumber and dice 2 avocados.
- 9
Finely chop 1 jalapeño, 1/2 cup cilantro, and 1/4 cup green onion.
- 10
Cut the rested steak into bite-sized pieces.
- 11
Combine the steak, 1 cup corn kernels, cucumber, avocado, jalapeño, cilantro, and green onion in a large bowl.
- 12
Drizzle the dressing over the salad and toss gently to combine.