Southwestern Steak Salad with Cilantro Lime Dressing

• For salad:
• 2 teaspoons brown sugar
• 1 teaspoon Kosher salt
• 1 teaspoon ground cumin
• 1 Teaspoon garlic powder
• 1 Teaspoon chili powder
• pinch cayenne pepper
• 1 pound New York strip steak
• 1 tablespoon olive oil
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup frozen corn, defrosted
• 1/2 cup Cherry or grape tomatoes, halved
• 4 green onions, chopped
• 2 heads romaine lettuce, washed and chopped
• For dressing:
• 3 tablespoons olive oil
• 3 tablespoons lime juice
• 2 tablespoons fresh chopped cilantro or 1/2 teaspoon dried coriander
• 1/2 teaspoon Kosher salt
• freshly ground black pepper

Preparation

1. Preheat oven to 400 F.
2. In a small bowl, combine brown sugar, salt, cumin, garlic powder, chili powder and cayenne and stir well. Rub spice mix all over the steak, coating well.
3. Heat olive oil in a large ovenproof pan over medium high heat and add steak. Sear on each side for 4 minutes or until a nice dark crust forms, 8 minutes total. Transfer pan to the oven and cook 5 minutes for medium rare doneness or 8 minutes for medium.
4. Let steak rest 5 minutes before slicing.
5. Meanwhile, in a large bowl, combine beans, corn, tomatoes and green onion and stir. Add lettuce and toss to combine.
6. In a small bowl, combine all dressing ingredients and whisk well. Pour over lettuce mixture and toss. Distribute salad between 4 bowls and add sliced steak on the side.