Steak salad with avocado and charred corn salsa

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PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Steak salad with avocado and charred corn salsa

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
  • 26 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 31 g,
  • Fibre
  • 5 g,
  • Sodium
  • 651 mg.
  • Excellent source of
  • vitamin B12
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