Jalapeño Honey Lime Steak Salad

Instructions

1. 1

   Heat a grill or stovetop grill pan to medium-high, about 450°F/230°C. Husk the corn. Choose steak about 1 inch thick so it grills evenly.

2. 2

   Seed and finely mince the jalapeño. Whisk it with the juice of both limes, the honey, 2 tablespoons olive oil, and ¼ teaspoon salt.

3. 3

   Chop the romaine and tomatoes, thinly slice the red onion, and dice the avocado. Arrange in a large serving bowl.

4. 4

   Pat the steak dry. Use the remaining 1 tablespoon olive oil to lightly coat the steak and corn. Season the steak with the remaining ¾ teaspoon salt and the black pepper.

5. 5

   Grill the corn for 10–12 minutes, turning occasionally, until tender and lightly charred. Alongside it, grill the steak for 4–6 minutes per side, until the center reaches 145°F/63°C for medium. Rest the steak for 5 minutes and let the corn cool enough to handle.

6. 6

   Cut the corn kernels from the cobs and add them to the salad. Toss with half the dressing. Thinly slice the steak across the grain, arrange it over the salad, and spoon over the remaining dressing. Serve immediately.