Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette Recipe

Name: Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette Recipe
Ingredients: 1 pound skirt, hanger, flank, or strip steak, trimmed of excess fat; Kosher salt and freshly ground black pepper; 2 tablespoons ancho chili powder; 3 cloves garlic, minced (about 1 tablespoon); 1/4 cup extra-virgin olive oil, divided; 1 tablespoon juice from 1 lime; 1 tablespoon unsalted butter; 3 cups fresh corn kernels (from 3 to 4 ears); 1/2 cup thinly sliced white onion (about 1/2 of a medium onion); 4 small tomatillos, split in half and cut into 1/4-inch slices; 1 small serrano chili, thinly sliced; 1/4 cup roughly chopped fresh cilantro leaves and tender stems; 1/4 cup crumbled cotija cheese

"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...."

INGREDIENTS

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1 pound skirt, hanger, flank, or strip steak, trimmed of excess fat

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Kosher salt and freshly ground black pepper

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2 tablespoons ancho chili powder

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3 cloves garlic, minced (about 1 tablespoon)

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1/4 cup extra-virgin olive oil, divided

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1 tablespoon juice from 1 lime

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1 tablespoon unsalted butter

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3 cups fresh corn kernels (from 3 to 4 ears)

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1/2 cup thinly sliced white onion (about 1/2 of a medium onion)

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4 small tomatillos, split in half and cut into 1/4-inch slices

•

1 small serrano chili, thinly sliced

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1/4 cup roughly chopped fresh cilantro leaves and tender stems

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1/4 cup crumbled cotija cheese

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