- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 380 kcal
Quick summary
“Grilled beef steak strips cooked to medium-rare, arranged over a fresh salad of greens, cucumber, avocado, and corn kernels. The sweet and spicy sauce of honey, lemon juice, Dijon mustard, and jalapeño connects the crispy and soft textures.”
What you need to know
- The quick searing in a cast iron skillet over high heat retains the steak's juices while keeping the center reddish and tender.
- The 8-minute rest of the meat on the cutting board allows for moisture redistribution before thin cross-cutting.
- The emulsified lemon and honey dressing cuts through the lipid richness of the avocado and coats the toasted corn kernels.
Ingredients
Main
- grams Steak (sirloin center, filet mignon, or strip steak)
- unit Cucumber (medium, seeded and chopped)
- unit Avocado (ripe, cubed)
- cup Corn (cooked or grilled, kernels removed)
- unit Jalapeño (seedless and finely chopped)
- unit Red onion (small, thinly sliced)
- cups Green leaf mix (arugula, lettuce, spinach)
- tablespoons Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- tablespoons Mel
- tablespoons Fresh lemon juice
- teaspoon Dijon mustard
- tablespoons Fresh chopped cilantro
Instructions
Principal
- Season the steak generously with sea salt and freshly ground black pepper. Heat a heavy-bottomed skillet or grill pan over high heat with a tablespoon of olive oil. Grill the steak for 3-4 minutes on each side for medium-rare, or until reaching the desired point.
- After grilling, remove the steak from the skillet and let it rest on a board for 5 to 10 minutes. This is a crucial step to ensure the juiciness of the meat, allowing the juices to redistribute. Then, cut the steak into thin slices against the grain.
- For the corn, if using fresh cobs, grill or cook them until soft. Carefully shell the corn. If using canned or frozen corn, drain well and heat quickly in a skillet. Corn adds an essential crunchy sweetness to the recipe.
- Prepare the vibrant sauce: In a small bowl, mix the honey, fresh lemon juice, Dijon mustard, chopped fresh cilantro, and extra virgin olive oil. Beat well with a fork or small whisk until you get a homogeneous emulsion. Adjust the salt and pepper to taste.
- In a large bowl, combine the green leaves, chopped cucumber, cubed avocado, corn kernels, finely chopped jalapeño, and sliced red onion. Make sure all vegetables are fresh and well washed. The short answer is: prepare everything before assembling.
- Distribute the vegetable mixture onto the plates. On top, arrange the slices of grilled steak. The secret of this recipe is the assembly that values each ingredient. Drizzle generously with the prepared honey and lemon sauce. Serve immediately to enjoy the freshness.
- Finish with a little more fresh cilantro, if desired. The most important tip is the quality of the ingredients. A good steak and fresh vegetables make all the difference. Enjoy every bite of this viral salad that is pure flavor and health.
- Approximate calories per serving: 450 kcal.
Chef's tips
- Dry the piece of meat with paper towels before placing it in the hot skillet to form a crust without cooking.
- Slice the steak strictly against the grain to ensure maximum tenderness in every bite.
- Remove the seeds and white membranes from the jalapeño pepper for a pleasant spicy aroma without excessive heat.
Variations
- Version with cheese: sprinkle crumbled feta cheese or parmesan cheese shavings over the assembled salad.
- Version with nuts: add toasted sliced almonds or crunchy pumpkin seeds over the green leaves.
- Warm winter version: serve with the steak and corn freshly taken from the hot skillet over the fresh leaves.
Substitutions
- The sirloin can be replaced with filet mignon, skirt steak grilled in thin slices, or strips of chicken breast.
- The honey in the sauce can be substituted with agave syrup or light molasses in the same measure of 2 tablespoons.
- Jalapeño pepper can be replaced with half a finely chopped seeded chili pepper.
How to store
Keep the sliced meat, chopped vegetables, and sauce in separate containers in the refrigerator for up to 3 days. Keep the avocado fresh and cut it only at mealtime so it does not darken. Assemble the fresh salad at the time of serving.
Can it be frozen?
Do not freeze the assembled salad, as the leaves, cucumber, and avocado fall apart in water when thawing. Raw meat can be frozen in portions for up to 3 months in airtight freezer-safe bags.
What to serve with
Serve accompanied by rustic potatoes roasted with rosemary, slices of toasted ciabatta bread with olive oil, or sparkling water with lemon.
Frequently asked questions
How to prevent the leaves from wilting in contact with warm meat?
Let the meat rest for 8 minutes on the board and arrange the slices over the vegetables only at the immediate moment of taking to the table.
What is the most recommended cut of beef for this salad?
Sirloin or filet mignon are ideal because they have natural tenderness with low hard external fat content.
Can canned corn replace fresh corn on the cob?
Yes, drain the canned water very well and pass the grains in a very hot skillet with olive oil until they brown slightly.
How to emulsify the honey mustard sauce perfectly?
Whisk the lemon juice, honey and mustard with a fork and add the olive oil in a thin continuous stream while stirring non-stop.
You might also like
