Steak Romaine Salad with Corn Mix - Innit

Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 1 1/2 pounds

Frozen Products

  • Yellow Corn 1 1/4 pounds

Produce

  • Cilantro 1/2 bunch

  • Fresh Persian Limes 2

  • Chives 2 tablespoons

  • Fresh Italian Parsley 2 tablespoons

  • Fresh Red Tomatoes 2

  • Fresh Romaine Hearts 2

Spices

  • Kosher Salt 2 teaspoons

  • Black Pepper 2 pinches

  • Chili Powder 1 tablespoon

Dairy & Eggs

  • Soft Goat Cheese 1/4 pound

Pantry

  • Olive Oil 1/4 cup

Preparation

  1. Preheat

    Preheat the oven. Line sheet pan with foil.

    Connect Oven
  2. Flavor & Roast Corn

    Toss corn with oil, lime, chili powder, & salt. Bake for 20 minutes. Top with cilantro.

    • 1 1/4 pounds Yellow Corn
    • 2 tablespoons Olive Oil
    • 2, juiced Fresh Persian Limes
    • 1 tablespoon, *adjust to spice preference Chili Powder
    • 1 teaspoon Kosher Salt
    • 1/2 bunch, leaves removed Cilantro
  3. Prep Romaine

    Discard root end. Wash leaves & dry.

    • 2, chopped Fresh Romaine Hearts
  4. Sear Steak

    Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

    • 1 1/2 pounds, sliced Beef Flank Steak
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  5. Combine Herbs & Goat Cheese

    Fold herbs into goat cheese. Season. Mix well.

    • 2 tablespoons, minced Fresh Italian Parsley
    • 2 tablespoons, minced Chives
    • 1/4 pound Soft Goat Cheese
    • 1 pinch Black Pepper
  6. Quarter Tomatoes

    Quarter tomatoes.

    • 2, quartered Fresh Red Tomatoes
  7. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 560 kcal  
Total Fat 31.0 g 40%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 20 g  
Cholesterol 125 mg 41%
Sodium 1470 mg 60%
Total Carbohydrate 23 g 8%
Fiber Total Dietary 7 g 26%
Sugars Total 8 g  
Excellent Source: Protein 46 g 93%
Good Source: Vitamin C 37 mg 40%
Calcium Ca 173 mg 15%
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By Innit Culinary Team