Grilled Steak with Tomato, Corn & Avocado Salad

A quick 30-minute meal: seared ribeye served with a fresh salad of grape tomatoes, avocado, corn, jalapeño, and scallions, tossed with lime, olive oil, cumin, salt and pepper.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce.

Step 2

Halve the tomatoes and transfer to a large bowl.

Step 3

Halve the avocado lengthwise, then remove and discard the pit. Scoop out and medium dice the flesh; add to the bowl.

Step 4

Cut the jalapeño pepper into quarters lengthwise; remove and discard the seeds and white membranes. Finely dice the pepper and add to the bowl.

Step 5

Trim and discard the ends of the green onions; chop the onions crosswise on an angle into 6-mm pieces. Add to the bowl.

Step 6

Juice the lime and pour over the salad.

Step 7

Preheat a grill pan or regular skillet over medium-high heat.

Step 8

Place the steak on a plate and season with salt and pepper on both sides; set aside.

Step 9

Shuck the corn to remove the leaves and silk threads.

Step 10

Place the corn on the grill pan / skillet. Cook, turning frequently, until it is softened and lightly charred, 3 to 4 minutes in total. Once done, transfer to a cutting board.

Step 11

Once the corn has been transferred, coat the bottom of the grill pan / skillet with coconut oil.

Step 12

Place the steak in the grill pan / skillet; cook until desired doneness, 2 to 5 minutes per side. Once done, transfer to a plate and loosely cover with aluminum foil.

Step 13

While the steak cooks, stand the corn vertically and slice off the kernels; add them to the bowl with the other salad ingredients.

Step 14

Drizzle the salad with olive oil and season with salt, pepper, and cumin; toss to combine.

Step 15

To serve, place the steak and salad on a plate. Enjoy!