Ingredients: 1 pound flank steak. 1 tablespoon finely ground coffee. 1 teaspoon chipotle powder. Salt and pepper to taste. 2 ears of corn, husked. 2 cups cherry tomatoes, halved. 6 cups mixed salad greens. 1/4 cup red onion, thinly sliced. 1/4 cup cilantro leaves. 1/4 cup cotija cheese, crumbled. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced.
Instructions: Put the chipotle powder, salt, and pepper in a small bowl and mix them together. Spread the spice mix out on the flank steak and let it sit for at least 30 minutes. Warm up the grill over medium-high heat. For about 10 minutes, turn the corn over every so often while grilling until it's charred and cooked all the way through. Take it off the grill and give it a minute or two to cool down. Take the corn off the cob. For medium-rare, grill the flank steak for 4 to 5 minutes on each side while the corn is cooking. Change the time to get it to the level of doneness you want. After taking it off the grill, let it rest for a few minutes. Then, cut it into thin slices. Mixed salad greens, cherry tomatoes, grilled corn kernels, red onion, cilantro, and cotija cheese should all be put in a large bowl and mixed together. For the dressing, put the olive oil, balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper in a separate small bowl. Mix them together with a whisk. Pour the dressing over the salad and mix it all together. Place a serving plate full of salad and top each one with a slice of chipotle-coffee steak.
