Sweet roasted corn is the star of this meal, bringing a touch of smoky flavor to the salad and a touch of sweetness to the vinaigrette. The flavors of oregano and cilantro are quite powerful–if those aren’t your favorite herbs, switching in classic basil would provide another equally scrumptious option.
Ingredients
- 3 cups corn
- ½ cup vegetable broth
- 2 Tbsp. lime juice
- 2 Tbsp. chopped red bell pepper
- 2 Tbsp. olive oil
- 1 tsp. salt, divided
- ½ tsp. pepper, divided
- ¼ cup chopped fresh cilantro
- 1 Tbsp. cumin
- 2 tsp. oregano
- ¼ tsp. red pepper flakes
- 12 oz. flank steak
- 1 head romaine lettuce, chopped
- 4 cups cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1½ cups cooked black beans
Directions
- Heat large cast iron or heavy nonstick frying pan over medium-high heat. Add the corn and toast, stirring often, until the corn begins to brown (4-5 minutes). Remove from the heat and set aside.
- In a food processor, combine the stock, lime juice, bell pepper, and 1 cup of the roasted corn. Pulse to puree. Add the olive oil, half of the salt and pepper, and the cilantro. Pulse to blend. Set the vinaigrette aside.
- Preheat a grill to high and oil the rack.
- Mix together the cumin, oregano, red pepper flakes, and the remaining salt and pepper. Rub on both sides of the steak.
- Grill the steak, turning once, until browned (4-5 minutes per side). Test temperature for preferred doneness.
- Let steak rest for 5 minutes then slice into strips.
- In a large bowl, combine the lettuce, tomatoes, onion, black beans, and remaining roasted corn. Add the vinaigrette and toss gently to mix well and coat evenly. Top salad with sliced steak to serve.
Nutrition Facts
6 servings per container
Serving Size 420 g
| Amount per serving | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.5g | ||
| Monounsaturated Fat 5.5g | ||
| Cholesterol 39mg | 13% | |
| Sodium 600mg | 26% | |
| Total Carbohydrate 34g | 12% | |
| Dietary Fiber 9.5g | 34% | |
| Total Sugars 9g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 15g | ||
| Protein 21g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 91.7mg | 8% | |
| Iron 4mg | 20% | |
| Potassium 1070mg | 25% | |
| Vitamin A 514.2mcg | 60% | |
| Vitamin C 29.3mg | 35% | |
| Vitamin E 2.1mg | 15% | |
| Vitamin K 124.7mcg | 100% | |
| Thiamin 0.4mg | 30% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 9.1mg | 60% | |
| Vitamin B6 0.6mg | 35% | |
| Folate 263.2mcg | 66% | |
| Vitamin B12 0.7mcg | 30% | |
| Biotin 6.3mcg | 20% | |
| Chloride 122.2mg | 6% | |
| Pantothenate 1.3mg | 25% | |
| Phosphorus 295.5mg | 25% | |
| Iodine 3.7mcg | 2% | |
| Magnesium 98.4mg | 25% | |
| Zinc 3.4mg | 30% | |
| Selenium 14.7mcg | 25% | |
| Copper 0.3mg | 30% | |
| Manganese 0.7mg | 30% | |
| Chromium 2.1mcg | 6% | |
| Molybdenum 49.7mcg | 110% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Romaine Lettuce, Tomatoes, Whole Yellow Corn, Beef, Black Beans (black Beans, Water, Salt), Vegetable Broth (water, Carrots, Onion, Celery, Tomatoes, Leeks, Sea Salt, Mushrooms, Garlic, Savory Leaf, Ground Bay Leaf), Onion, Lime Juice, Olive Oil, Red Bell Pepper, Cumin, Salt, Cilantro, Oregano, Black Pepper, Red Pepper Flakes.
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