Steak And Corn Salad With Tomatillos And Ancho-Chili Vinaigrette Recipe
Recipe By Serious Eats
This all-in-one meal in a salad is perfect for those late summer or early fall evenings. Sweet corn and spice-rubbed flank steak along with bright, crunchy raw tomatillos are tossed in a lime and olive oil vinaigrette with a hint of spicy chili and salty cotija cheese.
4.6
15 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Steak And Corn Salad With Tomatillos And Ancho-Chili Vinaigrette Recipe
- 1/4 pound Skirt, hanger, flank, or strip steak, trimmed of excess fat
- As required Kosher Salt And Freshly Ground Black Pepper
- 1/2 tablespoon Ancho chili powder
- 3/4 Cloves Garlic, Minced
- 0.06 cup Extra Virgin Olive Oil, Divided
- 1/4 tablespoon Juice from 1 lime
- 1/4 tablespoon Unsalted butter
- 3/4 cup Fresh Corn Kernels
- 0.13 cup Thinly sliced white onion
- 0.06 inch 4 small tomatillos, split in 1/2 and cut into slices
- 1/4 Small serrano chili, thinly sliced
- 0.06 cup Roughly chopped fresh cilantro leaves and tender stems
Nutrition
value
value
527
calories per serving
36 g Fat27 g Protein21 g Carbs12 g FiberOther
Current Totals
- Fat36g
- Protein27g
- Carbs21g
- Fiber12g
MacroNutrients
- Carbs21g
- Protein27g
- Fiber12g
Fats
- Fat36g
Vitamins & Minerals
- Calcium208mg
- Iron5mg
- Vitamin A506mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B997mcg
- Vitamin B121mcg
- Vitamin C29mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium96mg
- Manganese2mg
- Phosphorus266mg
- Selenium7mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats