Grilled Summer Steak Salad with a Creamy Pistachio Dressing
Yield
Ingredients
3 cups chopped kale
3 cups chopped romaine
1 pint cherry tomatoes, sliced
1/2 red onion, thinly sliced
2 corn on the cobs, grilled and cut off the cob
8 oz. steak, cooked and sliced
1 tbsp chili lime seasoning
1 large avocado, diced
1/2 cup shelled pistachios
For the dressing:
1/2 cup pistachios
1 minced garlic clove
1 lime, juiced
1/2 cup olive oil
Water to thin
Salt and pepper
Instructions
Place the dressing ingredients in a food processor and blend until smooth.
Rub the chili lime seasoning on both sides of the steak.
Preheat the grill or grill pan to medium-high and cook the steak for 4 to 5 minutes on each side to an internal temperature of 130-135 F for medium rare or 145 F for medium. Transfer the steak to a cutting board, let it rest for 10 minutes, then cut into slices.
Roast the corn on the preheated grill or grill pan, turning occasionally until tender, about 10 minutes. Remove from the grill, let it sit until cool enough to handle then slice the kernels off the cob.
Transfer the steak, corn and remaining salad ingredients to a large mixing bowl with the dressing and toss to combine. Enjoy!
Mia Syn, MS, RDN
