Greek Flank Steak and Veggie Salad

Ingredients

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• 1 clove garlic
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• 2 teaspoons seeded and minced jalapeño pepper (Optional)
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• ¾ teaspoon minced fresh ginger
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• ⅓ cup lime juice
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• ¼ cup packed cilantro leaves
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• 2 tablespoons honey
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• 2 teaspoons balsamic vinegar
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• ½ teaspoon salt, or to taste
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• ⅓ cup extra-virgin olive oil
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• 1 pound flat iron steak
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• salt and ground black pepper to taste
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• 1 cup corn kernels
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• 1 cup chopped yellow bell pepper
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• ½ cup thinly sliced red onion
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• 1 plum tomato, diced
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• ½ jalapeño pepper, thinly sliced (Optional)
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• 8 cups torn romaine lettuce
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• ½ cup crumbled feta cheese
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• 1 cup tortilla chips, or to taste
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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.