Chipotle Beef & Corn Salad

Name: Chipotle Beef & Corn Salad
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground pepper; Boneless sirloin or rib-eye steak, 1¼ lb (625 g) and 1½ inches (4 cm) thick; Corn kernels, from 2 ears (about 2 cups/12 oz/375 g); Canned chipotle chiles in adobo, ¼ cup (1½ oz/45 g) with sauce; Plum (Roma) tomatoes, 4, chopped; Fresh cilantro (fresh coriander), ¼ cup ⅓ oz/10 g) minced; Radishes, 6, chopped; White wine vinegar, 1 tablespoon; Romaine (cos) lettuce, 2 heads, pale inner leaves only, torn into bite-sized pieces; Garlic, 1 large clove, sliced; Olive oil, ¼ cup (2 fl oz/60 ml), plus 2 tablespoons; Lime juice, from 2 limes

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Boneless sirloin or rib-eye steak, 1¼ lb (625 g) and 1½ inches (

Dinner
Gluten-free

Method

Marinate the steak

Place the steak on a plate, brush both sides with the 2 tablespoons oil, and season both sides generously with salt and pepper. Let stand for 30 minutes.
Make the dressing and corn salsa

Meanwhile, in a blender