Steak Salad with Honey Lime Dressing

Ingredients

• 1 lb steak*
• coarse salt and freshly cracked black pepper
• 1 tsp olive oil (to saute the steak)
• 1/2 English cucumber or 2 small garden cucumbers (sliced)
• 1 cup corn kernels (cut from 1 cooked cob of corn)
• 2 avocados (diced)
• 1 jalapeño (seeded and finely chopped)
• 1/2 cup cilantro (chopped)
• 1/4 cup green onion (chopped)
• 4 Tbsp extra virgin olive oil
• 2 tsp honey
• 3 Tbsp lime juice (from 1 1/2 to 2 limes)
• 1 small garlic clove (finely grated)
• 1/2 tsp fine sea salt (plus more to taste)
• 1/4 tsp freshly cracked black pepper

Instructions

1. Cook the Steak: Remove the steaks from the refrigerator 20 to 30 minutes before grilling or pan-searing them. Heat a cast iron skillet or grill over medium-high heat. Season steak with salt and pepper. Drizzle the skillet or brush the grill lightly with olive oil, add the steak to the hot skillet, and sear for 4 to 5 minutes, until the first side is browned. Flip and cook for another 4 to 8 minutes, or until the steaks reach your desired doneness (see notes for temperature chart). Tent with foil and rest 10 minutes before slicing into bite-sized pieces. Set steak aside to cool.
2. Mix - In a measuring cup or mason jar, combine your dressing ingredients and whisk to combine, or cover tightly with a lid and shake to combine.
3. Chop - Cut up your remaining steak salad ingredients: cucumbers, avocado, cut corn from the cob, finely chop jalapeño, and chop up your herbs — cilantro and green onion. Add them to a large serving bowl. Add your cooled diced steak.
4. Dress the Salad - Re-whisk your dressing if it has separated and drizzle all of it over your salad. Taste the salad and add more salt and lime juice to taste if desired. Enjoy right away