Mexican Grilled Flank Steak Salad with Honey Lime Dressing

• Gluten free

• Meat

  • 1 Flank steak, about 1 and a half pounds

• Produce

  • 1 Avocado
  • 6 cups Baby greens, mixed
  • 1 cup Cherry tomatoes
  • 2 ears Corn
  • 1 Garlic clove
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1 Sweet onion, large

• Condiments

  • 2 tsp Honey
  • 1/4 cup Lime juice, fresh

• Baking & Spices

  • 1/2 tsp Black pepper, fresh ground
  • 1 tsp Chili powder
  • 5/8 tsp Kosher salt
  • 1 tsp Paprika, smoked
  • 1/8 tsp Pepper
  • 1 Pepper
  • 1 pinch Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 Olive oil or butter

Found on foxandbriar.com

Description

Ingredients

• 1 Flank Steak, about 1 and a half pounds
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ cup fresh lime juice
• ¼ cup olive oil
• 2 teaspoons honey
• 1 garlic clove, pressed or minced
• pinch red pepper flakes
• ⅛ teaspoon kosher salt (or to taste)
• ⅛ teaspoon pepper (or to taste)
• 6 cups mixed baby greens (I used baby romaine and arugula)
• 1 cup cherry tomatoes, sliced in half
• 2 ears of corn
• 1 large sweet onion(such as Walla Walla)
• 1 Avocado, sliced
• olive oil or butter
• salt
• pepper

Directions

• Mix together the ingredients for the rub and then rub it evenly over both sides of the steak. Allow steak to sit for about 15 minutes.
• Prepare Charred Grilled Corn (instructions HERE). After corn is done, slice kernels off of the cob with a sharp knife.
• Thread a wooden skewer crossways near the top of the onion and then slice off a ½ inch slice. Repeat until you have 3-4 slices that are no more and ½ inch thick, each with a skewer threaded through it, to keep it from falling apart. Brush slices with olive oil and season with salt and pepper. Grill over cool side of the grill, flipping a few times to keep from burning. Remove when tender and golden (about half an hour)
• Grill on an outdoor grill over hot side of the grill. Grill for about 5 minutes on the first side, flip and grill for about 3 more minutes, or until internal temperature reaches desired level. Remove from grill and cover with foil, allow to rest for 5-15 minutes before slicing. When ready to slice, be sure to slice against the grain into thin slices.
• Preheat oven to 425
• Dice onion and slice kernels off of corn. Spread corn kernels and onion in an even layer on a large, foil lined baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast until soft and starting to turn golden, 20-25 minutes.
• For steak, heat a grill pan over medium heat, grill 5-8 minutes per side or until internal temperature reaches desired level. Remove from pan and cover with foil, allow to rest for 5-15 minutes before slicing. When ready to slice, be sure to slice against the grain into thin slices.
• Combine all dressing ingredients in a jar with a tightly sealed lid. Shake until fully combined.
• Fill a bowl with mixed greens, top with corn, onions, tomatoes, avocado, steak slices and drizzle with dressing.