Jalapeño Honey Lime Steak Salad

Ingredients

• 12 oz sirloin steak (Patted dry; flank or skirt steak may be substituted.)
• 1 cup corn kernels (Fresh or thawed frozen corn.)
• 1 avocado (Diced; edible portion.)
• 3 green onion (Thinly sliced.)
• 0.25 cup fresh cilantro (Roughly chopped.)
• 1 jalapeño (Finely minced; remove seeds for less heat.)
• 3 tbsp lime juice (Freshly squeezed.)
• 1 tbsp honey (For the sweet component of the dressing.)
• 2 tbsp olive oil (Use some for cooking and finish with a generous drizzle, as specified in the post.)
• kosher salt (To taste; season the steak, corn, and dressing.)
• black pepper (To taste.)

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.

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.

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) for medium-rare; it will rise slightly while resting.

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.

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.

Notes

The provided post and transcript identify the salad and its main components but do not provide the full Substack recipe, exact quantities, or complete method. Quantities and technique are therefore practical estimates reconstructed from the stated ingredients. Adjust the jalapeño and honey to taste. Serve immediately; leftovers are best refrigerated and eaten within 1 day, though the avocado may brown.

Nutrition per serving

• main
• salad
• steak
• high-protein
• gluten-free
• whole-foods
• spicy
• summer