Recipe: Steak, Avocado, and Bean Salad

STEAK, AVOCADO, AND BEAN SALAD
Source: What's Cooking Mexican by Marlena Spieler

12 ounces tender steak, like sirloin
4 cloves garlic, chopped
2 limes
6 tablespoons olive oil, divided
2 tablespoons white wine vinegar or red wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon paprika
1 pinch sugar
5 green onions, thinly sliced
7 to 10 ounces prepared salad greens
1 (14 ounce) can pinto beans or black beans or kidney beans, rinsed and drained
1 avocado, pitted, sliced, and tossed with a bit of the juice from one of the limes
2 ripe tomatoes, diced
1 green chili pepper or red chili pepper, chopped
3 tablespoons chopped fresh cilantro
1 (8 ounce) can corn, drained
generous handful tortilla chips, broken into pieces

Place the steak in a large zip top bag, or nonmetal dish with the garlic, juice from 1/2 of one of the limes, and 3 tbsp olive oil, set aside to marinate while you make the dressing and prepare the salad.

FOR THE DRESSING:
Combine the juice from 1 whole lime, the remaining 3 tbsp olive oil, vinegar, chili powder, cumin, paprika, and the pinch of sugar. Set aside.

Pan fry the steak, or broil, until browned on the outside and cooked to your liking on the inside. Remove from the pan, let it sit for a few minutes, then slice into thin strips.

Toss the green onions with the salad greens and arrange on serving plates.

Pour some dressing over the greens, reserving some for topping the salad later.

Put some beans, avocado, and tomatoes over the greens next, topping with the chile, cilantro and corn.

Arrange the steak over the greens, then add some crushed chips over that.

Divide the rest of the dressing over the salads, serve immediately.