Steak salad with avocado and charred corn salsa
0
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
2 striploin steaks, (about 450 g)
2 1/2 tbsp vegetable oil, divided
1 tsp salt, divided
1/2 tsp pepper, divided
1 cup frozen corn
3 tbsp white-wine vinegar
1/2 cup cilantro leaves, and torn stems
1/2 cup chopped green onions, (about 3 to 4)
1/2 garlic clove, chopped
6 cups baby arugula
1 avocado, chopped
Instructions
HEAT a large cast iron pan over medium-high until very hot. Brush steak with 1/2 tbsp of the oil, then sprinkle with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add to skillet and cook, 3 to 4 min per side for medium-rare. Transfer to a cutting board and cover loosely with foil for 5 min. Discard any fat from pan.
RETURN pan to heat over medium-high, then add corn and cook, stirring, until charred, 4 min.
PULSE remaining 2 tbsp oil, vinegar, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper, cilantro, onion and garlic until almost smooth.
ARRANGE arugula on a platter. Cut steak into thin strips and place on arugula. Spoon corn and avocado over steak and drizzle with cilantro mixture.
Chatelaine Quickies: Summer Corn Pasta
Nutrition (per serving)
Calories 432, Protein 26g, Carbohydrates 14g, Fat 31g, Fibre 5g, Sodium 651mg.
Excellent source of vitamin B12.