Jalapeño Honey Lime Steak Salad

Steps

1. 1

   Pat the steak dry with paper towels and season both sides generously with kosher salt and black pepper. Let it sit at room temperature while you prepare the other ingredients, about 10 minutes.

   Start 10-minute timer
2. 2

   In a small bowl, whisk together the lime juice, honey, minced jalapeño, and a pinch each of salt and pepper. Whisk in 1 tablespoon of the olive oil until the dressing is glossy and combined.

3. 3

   Dice the avocado, slice the green onions, and chop the cilantro. Keep the avocado separate until assembly so it does not get crushed or overly dressed.

4. 4

   Heat the remaining olive oil in a heavy skillet over medium-high heat until it shimmers. Add the steak and sear without moving it until deeply browned, about 3–4 minutes per side for medium-rare, depending on thickness.

   Start 4-minute timer
5. 5

   Transfer the steak to a cutting board and rest for 5–10 minutes. The internal temperature should be about 130–135°F (54–57 °C) (54–57°C (129–135 °F)) for medium-rare; it will rise slightly while resting.

   Start 10-minute timer
6. 6

   Add the corn to the hot skillet and cook for 3–4 minutes, stirring occasionally, until warmed through and lightly browned in spots. Remove from the heat and let it cool briefly.

   Start 4-minute timer
7. 7

   Slice the rested steak thinly against the grain. Cutting against the grain makes the steak more tender and easier to eat in the salad.

8. 8

   Arrange the corn, avocado, green onion, and cilantro in a serving bowl or platter. Add the sliced steak.

9. 9

   Spoon the jalapeño honey-lime dressing over the salad and toss gently, taking care not to mash the avocado. Finish with a generous drizzle of olive oil, as recommended in the post, and serve immediately.