Grilled Steak with Kale, Corn and Bean Salad

Enjoy this glorious salad with grilled steak for a touch of summer all-year-round!

Scale

3 tbsp (45 mL) oil, divided

2 tsp (10 mL) ancho chili powder

½ tsp (2 mL) ground cumin

½ tsp (2 mL) salt, divided

1 cups (250 mL) frozen corn kernels

1 pkg (500 g) frozen chopped kale

12 oz (375 g) Beef Strip Loin Grilling Steaks, 1/2 inch (1 cm) thick (about 2 small)

¼ cup (60 mL) plain Greek yogurt

2 tbsp (30 mL) mayonnaise

1 small clove garlic, minced

½ tsp (2 mL) grated lime zest

1 tbsp (15 mL) fresh lime juice

¼ tsp (1 mL) pepper

1 cup (250 mL) drained rinsed canned black beans

2 tomatoes, seeded and diced

¼ cup (60 mL) crumbled feta cheese

3 tbsp (45 mL) chopped fresh cilantro

Lime wedges

Fresh cilantro leaves (optional)

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Stir together 2 tbsp (30 mL) of the oil, chili powder, cumin and ¼ tsp (1 mL) of the salt in a small bowl.
Heat 1 tbsp (15 mL) of the oil mixture over medium heat in a large skillet with lid. Add frozen corn and kale, stirring to coat with oil. Cover and cook for 5 minutes or until corn and kale are thawed. Uncover, increase heat to high and cook, stirring occasionally, for about 8 minutes or until liquid is evaporated and vegetables are lightly browned. Transfer to a large bowl and let cool.
Pat steak dry with paper towel and brush all over with remaining oil mixture. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C), turning twice or more, for 6 to 8 minutes or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, whisk together remaining oil, yogurt, mayonnaise, garlic, lime zest and juice, pepper and the remaining salt in a small bowl. Add to corn mixture with beans and tomato, stirring well to coat. Gently stir in feta and cilantro.
Carve steak into thin slices across the grain. Divide salad among serving bowls; top with steak. Garnish with lime wedges to squeeze over top and cilantro leaves, if desired.

Per 1 portion: about 570 Calories, 27g Protein, 32g Fat, 47g Carbohydrate, 770mg Sodium

%DV: Iron 28% (Excellent Source), Zinc 41% (Excellent Source), Vitamin B12 46% (Excellent Source)