Ingredients

• 1 clove garlic
• 2 teaspoons seeded and minced jalapeño pepper , Optional
• 0.75 teaspoons minced fresh ginger
• 0.33 cups lime juice
• 0.25 cups packed cilantro leaves
• 2 tablespoons honey
• 2 teaspoons balsamic vinegar
• 0.5 teaspoons salt , or to taste
• 0.33 cups extra-virgin olive oil

Instructions

1. 1 Make the dressing: Pulse garlic, jalapeño, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic vinegar, and salt; pulse to blend. Turn the blender on; pour in oil in a slow, steady stream. Blend until dressing is smooth.
2. 2 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
3. 3 Make the salad: Season steak with salt and black pepper, then transfer to the prepared baking sheet.
4. 4 Broil in the preheated oven until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side.
5. 5 While the steak is cooking, stir together corn, bell pepper, onion, tomato, and jalapeño in a bowl.
6. 6 Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain.
7. 7 Divide lettuce among 4 plates. Drizzle dressing over top, then top with steak slices and corn mixture. Sprinkle with feta and serve with tortilla chips.

Nutrition per serving