Spicy Steak Salad
This recipe is printed from Scissors, Paper, Bacon.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Marinaded Steak
- 500 grams steak choose your favorite cut to barbecue
- ¼ cup olive oil
- 2 tablespoons Worcestershire sauce
- 1 lime, juice
- 1 teaspooons chilli flakes
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- salt and pepper
Spicy Steak Dressing
- 1 cup yoghurt
- 1 lime, juiced
- 1 teaspoon smoked paprika
- ½ cup coriander, finely chopped
- 2 tablespoons chipotle pepper in adobe sauce
- salt and pepper
Salad
- 1 iceberg lettuce, shredded
- 250 grams cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cob of corn
- 1-2 large avocado
- 100 grams feta cheese
Steak Marinade
In a mixing bowl, combine the olive oil, Worcestershire sauce, cumin, chilli flakes, sugar, lime juice and salt and pepper. Whisk to incorporate everything together.
Add the steak to the marinade and massage the marinade into the steak with your fingers. Cover and place in the fridge for at least 1 hour.
Spicy Steak Dressing
In a large bowl, add the yoghurt, coriander, chipotle peppers, lime juice and paprika. Season with salt and pepper and then stir to combine. Cover and refrigerate until needed.
Preparing the Salad
Sear and then grill the steak over a hot heat until the desired level of cooked is achieve. At the same time grill the corn until it is lightly charred all over.
Let the steak rest on the counter for 5 minutes covered in foil before slicing with a sharp knife against the grain.
Remove the kernels off the corn.
Add all the salad ingredients to bowls and top with slices of steak. Drizzle the dressing over the top and the crumble some feta over everything to finish.