Mexican street corn salad with flank steak
Roasted corn salad with avocado, cotija, cilantro and flank steak, finished with a lime yogurt crema.
Ingredients
A Mexican street corn-inspired salad with arugula, avocado, cotija, cilantro, toasted breadcrumbs, roasted corn, and grilled flank steak, dressed with a lime yogurt crema.
Directions
- 1
Roast corn on a pan over medium-high heat.
- 2
Toast breadcrumbs over medium heat.
- 3
Chop cilantro and avocado and set aside.
- 4
Mix plain Greek yogurt with juice from half to a full lime, a little paprika, and a little water to thin; set aside.
- 5
When the corn is roasted and the breadcrumbs are toasted to your liking, remove from heat and set aside.
- 6
Salt and pepper flank steak and grill until cooked to your liking.
- 7
Let sit for 10 minutes, then slice.
- 8
To plate, add arugula to the bottom of bowls and mix with a little olive oil.
- 9
Top with avocado, cilantro, roasted corn, toasted breadcrumbs, and cotija cheese.
- 10
Add sliced steak on top and drizzle crema on top.
