Corn & Fresh Bean Salad with Skirt Steak

What You Get

Sweet corn

Romano beans or green beans (see note below)

Tomatoes

Cilantro

Skirt steak (see note below)

Chile limón spice

Lime

Garlic aioli

Crumbled feta cheese

Toasted pepitas

What You'll Need

Salt

Olive oil

Step 1

Shuck the corn and cut the kernels from the cob. Trim the beans and cut them into bite-size pieces. Slice the tomatoes into bite-size wedges. Pick a handful of cilantro leaves and toss the stems. Remove the steak from the packaging and pat dry with paper towels. Sprinkle both sides with 1 teaspoon chile limón spice and season with salt.

Step 2

In a large cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add the beans and fry undisturbed until blistered on the first side, about 3 minutes. Stir and continue to cook until the beans are tender-crisp, 1 to 2 minutes longer. Transfer the beans to a large bowl.

Step 3

Return the pan to the heat, and add 1 tablespoon olive oil. Add the corn and cook until golden, 1 to 2 minutes. Add to the bowl and let cool, 5 minutes.

Step 4

To the bowl, add the tomatoes, the juice of 1 lime, season to taste with salt, and toss to combine.

Step 5

Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon olive oil. When the pan is searing hot, add the steak and cook until browned on the first side, 2-3 minutes. Flip and continue to cook until done to your liking, 3 minutes longer, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.

Step 6

Pile the salad on plates, drizzle with the aioli, and top with the feta and pepitas. Sprinkle with the remaining chile limón spice, scatter with the cilantro leaves. Top with slices of steak, and serve.