Ingredients

The following ingredients have 4 Servings
  • 1 batch Avocado Green Goddess Dressing
  • 1 lb top sirloin grilling steak
  • 2 tsp olive oil
  • 3/4 tsp chili powder
  • Dash of salt and pepper
  • 8 cups chopped romaine lettuce
  • 1 cup frozen corn kernels (thawed (or 2 corn cobs husked)*)
  • 1 ripe avocado (diced)
  • 1/4 cup thinly sliced green onion
  • 1/2 cup crumbled feta cheese
  • 2 jalapeno peppers (seeded and thinly sliced)

Instruction

  • In a blender or ninja, blend together all of the ingredients for the green goddess dressing until smooth. Set aside.
  • Preheat the grill to high. Rub steak with oil. Sprinkle with chili powder, salt, and pepper.
  • Place the steak on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F); 5 to 7 minutes for medium (140 degrees F); and 8 to 10 minutes for medium-well (150 degrees F).
  • Allow steak to rest for 10 minutes before slicing across the grain.
  • For the salad bowls, divide the lettuce, corn, avocado, green onion and feta among 4 bowls. Equally divide the steak among the bowls. Drizzle with desired amount of dressing, garnish with jalapeno peppers, and serve.