Region: Southwest
Rating: 9/10
In a blender, combine coriander, sour cream, lime juice, parmesan, garlic, onions, salt, and jalapeno; process until finely choppped. With motor running,, slowly add oil and blend until smooth. Set aside.
Steak: In small bowl, combine chili powder, cumin, coriander, salt, pepper and sugar; rub on both sides of steak. Lightly brush corn with oil. Lightly oil grill and heat to medium-high. Place corn on grill; close lid and cook, turning often until slightly caramelized or blackened, 15 to 20 minutes. When corn has cooked, 8 to 10 minutes, add steak to grill. Cook, covered, for 3 to 5 minutes per side for medium-rare or until desired doneness. Remove steak and let stand for at least 5 minutes. Let corn cool enough to handle. With sharp knife, cut kernels from cobs.
Salad: In large bol, toss lettuce, red pepper, corn and enough dressing to coat well. Divide salad among 4 dinner plates. Slice steak into thin strips; arrange on salad. Drizzle some dressing over steak. Serve with chips.
Ingredients
Directions
In a blender, combine coriander, sour cream, lime juice, parmesan, garlic, onions, salt, and jalapeno; process until finely choppped. With motor running,, slowly add oil and blend until smooth. Set aside.
Steak: In small bowl, combine chili powder, cumin, coriander, salt, pepper and sugar; rub on both sides of steak. Lightly brush corn with oil. Lightly oil grill and heat to medium-high. Place corn on grill; close lid and cook, turning often until slightly caramelized or blackened, 15 to 20 minutes. When corn has cooked, 8 to 10 minutes, add steak to grill. Cook, covered, for 3 to 5 minutes per side for medium-rare or until desired doneness. Remove steak and let stand for at least 5 minutes. Let corn cool enough to handle. With sharp knife, cut kernels from cobs.
Salad: In large bol, toss lettuce, red pepper, corn and enough dressing to coat well. Divide salad among 4 dinner plates. Slice steak into thin strips; arrange on salad. Drizzle some dressing over steak. Serve with chips.