Steak Taco Salad with Black Bean-Corn Relish

We don't eat red meat all that often these days but I knew I wanted to make this when I saw the photo and read the recipe title.  We all know I love black beans and corn (It's pretty obvious around here).  I completely expected to love this and I wasn't disappointed.  This was another cooking magazine situation where I had to buy it.  (I really need to get a hold of myself.)  The book was a 5 ingredient and 15 minute recipe special edition by Cooking Light.  Although I think the title of the book is misleading a bit, there are more than 5 ingredients in this dish, and it took me more than 15 minutes (because I made it harder on myself than I had to), I would still make this again and again.  The recipe called for light Ranch dressing, but I wanted to make the dressing and the pico de gallo.  You can use your judgment on whether those things are completely necessary for you or not. :)

Steak Taco Salad with Black Bean-Corn Relish

Ingredients:

1 lb skirt steak (I just picked up a lean steak that was about 1 lb and about 1/2 inch thick, I couldn't find skirt)

juice of 1 lime

1 tsp cumin

salt and pepper 

1 bunch romaine lettuce, chopped

lime wedges to serve, optional

Avocado for serving, optional

For the Black bean and corn relish:

1 T canola oil

1 cup fresh corn kernels (about 2 ears)

1 1/2 cups black beans (or 1 15 oz can)

1 1/2 cups pico de gallo

1 T chopped fresh cilantro

1/4 tsp ground cumin

For the dressing:

3/4 cup light sour cream

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp salt

1/2 tsp sugar

1/4 cup cilantro leaves, loosely packed

Juice of 1 lime

1/4 cup water

Directions:  season steak with salt and pepper, cumin and lime.  Set aside.  Combine dressing ingredients in food processor, add more water to reach desired consistency.  Set aside.  For black bean and corn relish:  Add oil to skillet and cook corn for 2-3 minutes until it start to brown.  Remove from skillet and dump into a bowl, add remaining ingredients and combine.  Cook steak over med-high heat until desired done-ness (about 2-3 minutes on each side depending on the thickness), let rest 5 minutes and slice thinly.  

Serve Steak and relish over lettuce and drizzle with dressing. Serve with lime wedges and avocado, optional.  Serves 4

Source:  Salad adapted from Cooking Light, Dressing:  Amanda Original