Zesty Roasted Red Pepper Dense Bean Salad

Bahan-bahan

1.5lbs flank, strip or hangar steak

3 ears of corn

1 container cherry tomatoes

2 bell peppers

1 bunch cilantro

1/2 a red onion

1 can of garbanzo beans

1 can of white beans (I like Great Northern)

4 oz cotija cheese

12 oz roasted red peppers (set aside 2 oz for the dressing)

For the dressing

juice of 2 limes

2 tbs mayonnaise

1/4 cup white wine vinegar

1/4 cup avocado oil

2 cloves garlic

1 tsp sea salt

1 tsp chipotle pepper powder

2 oz roasted red peppers

Arahan

Rinse any excess blood or juice off of your steak and pat dry. Blood gives meat a metallic flavor so removing it by rinseing makes it taste better.

Generously salt your steak and let it sit for at least 10 minutes so the salt can soak in and season it throughout.

Cover your corn in a bit of avocado oil.

Pat the steak dry again before grilling. (we want the steak to be super dry so a Maillard reaction can occur. The Maillard reaction is protein browning, which gives it a delicious flavor, and this cannot happen in the presence of water)

Heat your grill to medium-high and grill the steak for about 6 minutes on one side and 7 minutes on the other to achieve a medium-rare cook. You can also do this inside on a cast iron or stainless steel pan.

Grill the corn while the steak cooks.

Let the corn cool and the steak rest while you prepare the rest of the salad.

Slice the cherry tomatoes in half. Core and dice the bell peppers. Finely mince the cilantro. Finely dice the red onion.

Rinse and drain the beans and add them to the bowl along with the cherry tomatoes, cilantro, bell peppers, and red onion.

Slice the corn off the cobb and add to the bowl.

Cut the steak into bite-sized pieces and add them to the bowl.

In a small blender or with an immersion blender, blend the lime juice, mayonnaise, white wine vinegar, garlic, sea salt, chipotle powder, and roasted red peppers until completely creamy and smooth.

Pour the dressing over the salad and toss well.

Crumble in the cotija cheese and toss again lightly.

Store in the fridge for up to four days!