Succotash salad with grilled sirloin

Indulge in a flavorful Succotash salad featuring tender grilled sirloin. This zesty dish combines a vibrant mix of fresh veggies for a delicious culinary experience.

Ingredients:

• 2 cups green beans, trimmed and cut into 1-inch pieces
• 2 ears corn, shucked
• ½ cup whole-milk plain Greek yogurt
• 3 tablespoons fresh lime juice
• 2 tablespoons minced red onion
• 2 tablespoons olive oil, divided
• 2 teaspoons honey
• 1 ½ teaspoons minced garlic
• 1 ¼ teaspoons ground pepper, divided
• 1 teaspoon salt, divided
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 450g sweet potatoes (2 medium), peeled and cut into 1/4-inch planks
• 450g top sirloin steak, trimmed
• 1 cup halved cherry tomatoes
• 1 cup frozen lima beans, thawed
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and minced

Instructions:

1. Boil 3/4 cup water in a large skillet over medium-high heat. Put in the green beans; cover, lower the heat to medium-low, and steam for 5 minutes. Get rid of the water and move the green beans to a big bowl.
2. Pour 2 inches of water into the same skillet and bring to a boil. Put the corn in the boiling water; cover, turn off the heat, and steam for 8 minutes. Drain the corn and transfer it to a cutting board to cool. Remove the kernels from the cobs and transfer them to the bowl with the green beans.
3. In the meantime, mix yogurt, lime juice, onion, 1 Tbsp. oil, honey, garlic, and 1/4 tsp. of both pepper and salt in a small bowl.
4. Mix chili powder, cumin, garlic powder, and the remaining 1 tsp. of pepper and 3/4 tsp. of salt in a small bowl.
5. Heat up the grill to medium-high (refer to the tip). Clean the grill grate with a long-handled wire brush.
6. Coat both sides of sweet potatoes with the remaining 1 Tbsp. oil, then season with half of the spice mix. Rub the rest of the spice mix all over the steak. Grill the sweet potatoes until tender when pierced with a fork, 3 to 5 minutes per side. Grill the steak until it reaches the desired level of doneness (60 °C for medium-rare), 3 to 5 minutes per side. Move the sweet potatoes to a clean cutting board and let them cool. Move the steak to a clean cutting board and let it rest for 5 minutes.
7. Once the sweet potatoes have cooled down, cut them into 1-inch pieces. Slice the steak into 1/2-inch-thick pieces.
8. Combine the sweet potatoes with the green beans and corn in the bowl. Add tomatoes, lima beans, basil, cilantro, and jalapeño; mix with 1/2 cup of the yogurt dressing. Divide the salad into 4 plates. Divide the steak among the plates and drizzle the remaining 1/4 cup of yogurt dressing on top.

Summary:

• Calories: 2319 kcal
• Fat: 107 g
• Protein: 135 g
• Carbs: 220 g
• Potassium: 5613 mg
• Magnesium: 498 mg