Mexican Grilled Steak Salad with Honey Lime Dressing

thecomfortofcooking.com

gtidwell

Grill 8-11 min | Rest 5-10 min

subheading: For the Flank Steak:

1 (1-½ lb.) flank or skirt steak

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

Nonstick cooking spray, for cooking

subheading: For the Honey Lime Dressing:

¼ cup fresh lime juice

¼ cup olive oil

2 teaspoons honey

1 garlic clove, minced

⅛ teaspoon crushed red pepper flakes

⅛ teaspoon kosher salt

subheading: For the Salad:

6 cups mixed baby greens or chopped romaine lettuce

1 cup cherry tomatoes, halved

1 cup (heaping) fresh corn

1 large red onion, sliced

2 avocadoes, sliced

1 (8 oz.) package La Vaquita Queso Fresco

Nature's Way Milk Thistle - Print $2 Coupon Now.

Milk Thistle with Tru-ID™ Certification & Non-GMO Project verification.

Directions at thecomfortofcooking.com

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