Steak and Corn Salad With Tomatillos and Ancho Chili Vinaigrette Recipe
Ingredients
- 1 pound skirt, hanger, flank, or strip steak, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 2 tablespoons ancho chili powder
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon juice from 1 lime
- 1 tablespoon unsalted butter
- 3 cups fresh corn kernels (from 3 to 4 ears)
- 1/2 cup thinly sliced white onion (about 1/2 of a medium onion)
- 4 small tomatillos, split in half and cut into 1/4-inch slices
- 1 small serrano chili, thinly sliced
- 1/4 cup roughly chopped fresh cilantro leaves and tender stems
- 1/4 cup crumbled cotija cheese
Instructions
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