Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette Recipe

Serves: 4 Save

Ingredients (13)

  • 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

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