Chili-rubbed flank steak salad
Enjoy a zesty and flavorful salad featuring tender chili-rubbed flank steak, complemented by fresh greens and a delicious dressing. Bursting with bold spices and savory goodness.
Ingredients:
- 450g flank steak, trimmed
- 2 tablespoons avocado oil or canola oil
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ¼ cup loosely packed fresh cilantro, finely chopped
- ¼ cup low-fat plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 teaspoon honey
- ⅛ teaspoon salt
- 6 cups chopped romaine lettuce
- 1 cup frozen corn kernels, thawed
- 1 (430g) can low-sodium black beans, rinsed
- 1 large orange or yellow bell pepper, thinly sliced
- ½ medium red onion, thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh cilantro
- 2 tablespoons pepitas
Instructions:
- For the steak & seasoning preparation: Place the steak in a spacious glass container. Mix together oil, minced garlic, chili powder, cocoa, cumin, cinnamon, pepper, and 1/4 teaspoon of salt in a small dish. Spread this mixture evenly on both sides of the steak. Cover the dish and put it in the refrigerator for 1 1/2 to 2 hours.
- While waiting, make the dressing: Beat cilantro, yogurt, mayonnaise, lime zest, lime juice, garlic, honey, and salt in another small bowl.
- To grill the steak: Begin by preheating the grill to medium-high heat. Clean and grease the grates. Grill the steak until it reaches your preferred level of doneness, which typically takes 4 to 5 minutes per side for a medium-rare finish (130-60 °C as per an instant-read thermometer). Move the steak to a fresh cutting board and allow it to rest for 4 to 5 minutes before slicing.
- Preparing the salad: Mix lettuce, corn, kidney beans, bell pepper, and onion in a large bowl. Pour the dressing over the salad and mix well until everything is coated.
- Slice the steak thinly against the grain. Spread the salad on 4 plates, top with the sliced steak, and garnish with feta cheese, more cilantro, and pepitas, if desired.
Summary:
- Calories: 1041 kcal
- Fat: 68 g
- Protein: 98 g
- Carbs: 9 g
- Potassium: 1755 mg
- Magnesium: 132 mg