Ingredients
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black peper
5 tablespoons vegetable oil
1-1 1/2 pounds boneless sirloin or top round steak, at least 1-inch thick, trimmed of fat
1 medium red onion, chopped
4 kernels from ears of corn, or 10-ounce package frozen corn
2 medium tomatoes, seeded and cut into 1/2 inch pieces
3 tablespoons fresh basil, chopped
2 to 3 pickled jalapeño peppers, stemmed, seeded and cut into thick strips
2 tablespoons red wine vinegar
1 small head red leaf lettuce, leaves separated, washed and dried
Preparation
Combine the chili powder, cumin, salt and pepper. Rub 1 tablespoon of the oil, and then the combined spices, into the meat and let it marinate while you prepare the vegetables.
Preheat the oven to 500 degrees.
In another tablespoon of oil, cook the red onion for 1 minute, then add the corn and cook for 305 minutes, or until just tender. Transfer to a bowl, add the tomatoes, basil and chilies and combine gently.
Roast the steak for 15-18 minutes for medium rate. Let it stand for 10 minutes more, then slice into thin strips.
Combine the pan juices from the steak with the remaining 3 tablespoons oil, the vinegar, and salt and pepper to taste.
Arrange the lettuce on four plates, divide the corn mixture and steak among them, and drizzle the dressing over the salads.
