Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette Recipe

Ingredients (13)

• 1 pound skirt, hanger, flank, or strip steak, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 2 tablespoons ancho chili powder
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/4 cup extra-virgin olive oil, divided
• 1 tablespoon juice from 1 lime
• 1 tablespoon unsalted butter
• 3 cups fresh corn kernels (from 3 to 4 ears)
• 1/2 cup thinly sliced white onion (about 1/2 of a medium onion)
• 4 small tomatillos, split in half and cut into 1/4-inch slices
• 1 small serrano chili, thinly sliced
• 1/4 cup roughly chopped fresh cilantro leaves and tender stems
• 1/4 cup crumbled cotija cheese