Cilantro Lime Steak Salad

Whip up this steak salad recipe with romaine, corn, jalapeño, and feta in a herby, citrus dressing. Top with tortilla chips for crunch factor!

Ingredients :

• 1 clove garlic
• 2 teaspoons seeded and minced jalapeño pepper (Optional)
• ¾ teaspoon minced fresh ginger
• ⅓ cup lime juice
• ¼ cup packed cilantro leaves
• 2 tablespoons honey
• 2 teaspoons balsamic vinegar
• ½ teaspoon salt, or to taste
• ⅓ cup extra-virgin olive oil
• Salad:
• 1 pound flat iron steak
• salt and ground black pepper to taste
• 1 cup corn kernels
• 1 cup chopped yellow bell pepper
• ½ cup thinly sliced red onion
• 1 plum tomato, diced
• ½ jalapeño pepper, thinly sliced (Optional)
• 8 cups torn romaine lettuce
• ½ cup crumbled feta cheese
• 1 cup tortilla chips, or to taste

Directions :

1. Make the dressing: Pulse garlic, jalapeño, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic vinegar, and salt; pulse to blend. Turn the blender on; pour in oil in a slow, steady stream. Blend until dressing is smooth.
2. Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
3. Make the salad: Season steak with salt and black pepper, then transfer to the prepared baking sheet.
4. Broil in the preheated oven until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side.
5. While the steak is cooking, stir together corn, bell pepper, onion, tomato, and jalapeño in a bowl.
6. Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain.
7. Divide lettuce among 4 plates. Drizzle dressing over top, then top with steak slices and corn mixture. Sprinkle with feta and serve with tortilla chips.