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Gather all ingredients. In a small bowl, whisk together the salt, pepper, chili powder, cumin, and cayenne, if using.
Sprinkle the entire mixture evenly on all surfaces of the steak to coat. Pat the steak gently and allow it to rest, about 10 minutes.
To make the salad, combine the prepared cherry tomatoes, red onion and jalapeño pepper with corn kernels in a medium bowl. Season the salad with salt to taste. Toss with lime juice and a drizzle of olive oil. Set aside.
Place a large, heavy skillet over medium heat. Add the olive oil and distribute.
Place the steak in the center of the skillet and allow it to cook undisturbed for 5-7 minutes until dark, even color is achieved. Turn and cook for another 5-7 minutes, until the center is resistant to pressure but not firm. Remove the steak from the heat and allow it to rest for 5 minutes before slicing across the grain to ¼-inch.
To assemble, divide the arugula among four small plates and layer with cherry tomato salad, sliced steak and avocado. Serve with Toby’s Ranch Dressing. Enjoy!