Mexican Grilled Flank Steak Salad with Honey Lime Dressing

Step 1

Mix together the ingredients for the rub and then rub it evenly over both sides of the steak. Allow steak to sit for about 15 minutes.

Step 2

Prepare Charred Grilled Corn (instructions HERE). After corn is done, slice kernels off of the cob with a sharp knife.

Step 3

Thread a wooden skewer crossways near the top of the onion and then slice off a 1/2 inch slice. Repeat until you have 3-4 slices that are no more and 1/2 inch thick, each with a skewer threaded through it, to keep it from falling apart. Brush slices with olive oil and season with salt and pepper. Grill over cool side of the grill, flipping a few times to keep from burning. Remove when tender and golden (about half an hour)

Step 4

Grill on an outdoor grill over hot side of the grill. Grill for about 5 minutes on the first side, flip and grill for about 3 more minutes, or until internal temperature reaches desired level. Remove from grill and cover with foil, allow to rest for 5-15 minutes before slicing. When ready to slice, be sure to slice against the grain into thin slices.

Step 5

Preheat oven to 425°F

Step 6

Dice onion and slice kernels off of corn. Spread corn kernels and onion in an even layer on a large, foil lined baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast until soft and starting to turn golden, 20-25 minutes.

Step 7

For steak, heat a grill pan over medium heat, grill 5-8 minutes per side or until internal temperature reaches desired level. Remove from pan and cover with foil, allow to rest for 5-15 minutes before slicing. When ready to slice, be sure to slice against the grain into thin slices.

Step 8

Combine all dressing ingredients in a jar with a tightly sealed lid. Shake until fully combined.

Step 9

Fill a bowl with mixed greens, top with corn, onions, tomatoes, avocado, steak slices and drizzle with dressing.