Ingredients
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2 tablespoons olive oil
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1 teaspoon onion powder
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1/2 teaspoon salt
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1 teaspoon cumin
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1/4 teaspoon cayenne pepper
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8 cups romaine lettuce
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2 cups corn kernels
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1 (15 ounce) can black beans (drained and rinsed)
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2 cups roma tomatoes (chopped)
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1/2 cup fat free sour cream
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1/2 cup buttermilk
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1 teaspoon garlic salt
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1 tablespoon white wine vinegar
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1 tablespoon cilantro (Chopped) or 1 tablespoon parsley (Chopped)
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1/2 teaspoon black pepper
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1/2 teaspoon cumin
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1/4 cup green onion (chopped)
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1 lb skirt steak (or Flank Steak)
Instructions
- Mix the onion powder, salt, cumin and cayenne pepper; rub mixture onto both sides of steak. Let that sit at room temp while you prepare the other items.
- Chop romaine lettuce and separate into 4 bowls. Rinse corn and divide into the 4 bowls of lettuce. Drain and rinse black beans and divide into the 4 bowls. Chop green onions and divide into the 4 bowls. Chop Roma tomatoes and divide into the 4 bowls.
- Now make the dressing. Mix sour cream and butter milk in a bowl with the garlic salt, white wine vinegar, parsley, black pepper, cumin and cayenne pepper. Put it in the refrigerator while you prepare the steak.
- Heat olive oil on high heat in iron skillet until very hot. Place steak in hot skillet and sear for 2-3 minutes on each side or to medium rare. Remove steak to cutting board and let rest for a couple of minutes while you remove the dressing from the refrigerator. Now cut thin strips of meat and place as a crown on the bowls of salad.
- Spoon a bit of dressing over steak and salad and serve immediately.