In the kitchen today, we welcome Chef Nick Rabar from Avenue N making a southwest sirloin salad.


  • 1 Sirloin Steak, seared to medium rare, sliced thin
  • 2 cobs Corn, cooked, removed from cob
  • 1 15oz. can Black Beans
  • 1 pint Cherry Tomatoes
  • 1ea. Red Onion, thinly sliced
  • 2ea. Poblano Peppers, medium dice, charred
  • 1/4 cup Apple Cider Vinegar
  • 2ea. Limes, juiced
  • 1/8 cup Olive Oil
  • 2 Tablespoons Honey
  • 1 bunch Cilantro
  • 1 pinch Kosher Salt
  • 1 pinch Black Pepp


  1. Combine all ingredients.

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