Creamy Jalapeno Lime Steak, Avocado, & Corn Salad

Ingredients (raw weights)

• 142 g spinach, raw
• 350 g cucumber (mini/Persian), raw
• 52 g green onion/scallion, raw
• 188 g avocado, raw
• 15 g jalapeño, raw
• 0.5 g handful of cilantro, raw
• 205 g sweet corn, canned, drained
• 567 g beef top sirloin steak, lean, raw
• 2.2 g olive oil, as sold
• 6.9 g onion powder, dry
• 6.8 g chile lime seasoning or tajin, dry
• 0.7 g chili powder, dry
• 10 g lime juice, as sold
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 245 g Greek yogurt, plain, nonfat, as sold
• 45 g mayonnaise, light, as sold
• 7.5 g jalapeño, raw
• 10 g lime juice, as sold
• 0.5 g salt, dry
• 0.5 g black pepper, dry

Steps

1. 1.Prep your salad base. Finely chop 5oz arugula or baby kale, thinly slice 3-4 Persian cucumbers, finely dice 3-4 scallions, cube up 1 large avocado, finely dice 1 jalapeno (remove seeds if you like), and finely chop a large handful of cilantro. Add everything to a big salad bowl along with 1 to 1.5 cups roasted corn. You can also add some pepitas or sunflower seeds for extra crunch.
2. 2.Make the steak. Cube up 1-1.5lbs steak into small pieces - small is KEY! I like ribeye, NY strip, or skirt steak here. Drizzle the steak with 1/2 tsp olive oil, then season with 1 tbsp onion powder, 1 tbsp chile lime seasoning or tajin, 1/4 tsp cayenne pepper, the juice of 1 lime, and a generous pinch of salt + pepper. Cook over medium-high heat for 8-10 minutes, or until cooked to your liking. I like to get these almost crispy.
3. 3.Make the creamy dressing. To a small food processor add 1 cup Greek yogurt, 3 tbsp mayo, a large handful of cilantro, 1 scallion, 1/2 jalapeño, the juice of 2 limes, a generous pinch or two of salt, and some black pepper. Process until super creamy, then taste and adjust as needed.
4. 4.Bring it together. Add the cooked steak over the salad, pour that creamy jalapeño lime dressing all over the top, toss really well and ENJOY!