Ingredients:
1 lb skirt steaks ( or Flank Steak)
2 tablespoons olive oil
1 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne pepper
8 cups romaine lettuce
2 cups corn kernels
1 (15 ounce) cans black beans ( drained and rinsed)
1/4 cup green onions ( chopped)
2 cups roma tomatoes ( chopped)
1/2 cup fat free sour cream
1/2 cup buttermilk
1 teaspoon garlic salt
1 tablespoon white wine vinegar
1 tablespoon cilantro (Chopped) or 1 tablespoon parsley ( Chopped)
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.