Description
This vibrant Steak Salad with Honey Lime Dressing combines tender pan-seared steak with fresh vegetables like cucumber, corn, avocado, and jalapeño, all tossed in a zesty, slightly sweet honey lime dressing. It's a perfect balance of savory, tangy, and fresh flavors, making it an excellent choice for a light yet satisfying meal.
Ingredients
Steak
- 1 lb steak (such as sirloin or ribeye)
- Coarse salt and freshly cracked black pepper, to taste
- 1 tsp olive oil (for sautéing)
Salad
- 1/2 English cucumber or 2 small garden cucumbers, sliced
- 1 cup corn kernels (cut from 1 cooked cob of corn)
- 2 avocados, diced
- 1 jalapeño, seeded and finely chopped
- 1/2 cup cilantro, chopped
- 1/4 cup green onion, chopped
Honey Lime Dressing
- 4 Tbsp extra virgin olive oil
- 2 tsp honey
- 3 Tbsp lime juice (from 1 1/2 to 2 limes)
- 1 small garlic clove, finely grated
- 1/2 tsp fine sea salt (plus more to taste)
- 1/4 tsp freshly cracked black pepper
Instructions
- Cook the Steak: Remove the steaks from the refrigerator 20 to 30 minutes before cooking to bring them to room temperature. Heat a cast iron skillet or grill over medium-high heat. Season the steak generously with salt and pepper. Lightly brush the skillet or grill with olive oil, then add the steak. Sear for 4 to 5 minutes on the first side until browned. Flip and cook for another 4 to 8 minutes depending on preferred doneness. Remove the steak and tent it with foil to rest for 10 minutes before slicing into bite-sized pieces.
- Mix the Dressing: In a measuring cup or mason jar, combine the extra virgin olive oil, honey, lime juice, finely grated garlic, sea salt, and black pepper. Whisk or shake vigorously to emulsify the dressing.
- Prepare the Salad Ingredients: Slice the cucumber, dice the avocados, cut the corn kernels off the cob, finely chop the seeded jalapeño, and chop the cilantro and green onion. Add all the chopped vegetables and herbs into a large serving bowl along with the cooled, sliced steak.
- Dress the Salad: Re-whisk or shake the dressing if it has separated, then drizzle it evenly over the salad. Toss gently to combine all ingredients. Taste and adjust seasoning with additional salt or lime juice if needed. Serve immediately and enjoy.
Notes
- Letting the steak rest after cooking is crucial for juicy, tender slices.
- Adjust jalapeño quantity depending on how spicy you like your salad.
- For perfect doneness, use a meat thermometer: 130°F for medium-rare, 140°F for medium.
- Serve the salad immediately to enjoy fresh avocado texture and flavors.
- This recipe can be made with any cut of steak suitable for quick searing, like sirloin, ribeye, or flank steak.