Southwestern Steak Salad
Meat
Yield 6 servings
When hosting guests for the Shabbos-day seudah, I often bring out a steak salad as an appetizer. This one, with its sweet, tangy, and spicy flavors, combined with its interesting array of textures, is always a hit. This salad also makes a fantastic and hearty meal-in-a-bowl!
Spice-Rubbed London Broil
1 batch Spice Rub (page 293)
2 Tablespoons olive oil
1 (1-2-pound) London broil
Honey Lime Dressing
¹⁄ cup olive oil
¼ cup honey
3 Tablespoons lime juice
1 clove garlic, minced
1½ teaspoons kosher salt
1 teaspoon chili powder
Salad
1 avocado 
8-12 ounces romaine lettuce
1 cup (½ pint) cherry or grape tomatoes, halved
2 ears corn, kernels cut off (see Note) OR ½ cup canned corn kernels
½ cup canned black beans, rinsed and drained
1.	 Prepare the steak: Place Spice Rub into a small bowl. Add oil; stir to form a paste. Rub paste all over meat. Marinate in refrigerator for at least 1 hour, preferably overnight.
2.	 Remove steak from fridge and bring to room temperature; broil or grill on high for 7-10 minutes per side, depending on the size of the meat and your desired level of doneness. (Remove from heat at 135-140°F on a meat thermometer.) Let meat rest for about 15 minutes; then slice thinly against the grain.
3.	 Prepare the dressing: Add all dressing ingredients to a small bowl; whisk to combine.
4.	 Assemble the salad: Dice avocado shortly before serving. Add avocado, lettuce, tomatoes, corn, and beans to a large serving bowl. Add dressing; toss to combine. Top with sliced steak.
Note If using fresh corn, you can cut off the raw kernels and use them in the salad. If you prefer, you can boil the ears in salted, boiling water for 3-4 minutes, then cut off the kernels to use. Alternatively, you can grill the corn, which will add a delicious charred flavor to the salad. 
Plan Ahead Meat can be grilled up to two days ahead. Dressing will stay fresh in an airtight container in the fridge for up to a week. Salad should be assembled just before serving.