Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.
Ingredients:
Steak Marinade:
- 1 1/2 lbs. flank steak
- 2 TBSP lime juice
- 2 TBSP olive oil
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. ground coriander
Salad:
- 6 c. mixed salad greens
- 1 ear sweet corn, sliced off the cob (about 1 c.)
- 2 c. grape tomatoes, halved
- 1 large avocado, sliced
- 1/4 red onion, thinly sliced
- 1/3 c. pepitas
- 1/2 c. queso fresco
Cafe Rio Dressing:
- 1 c. mayonnaise
- 3/4 c. buttermilk
- 1 packet/3 TBSP ranch seasoning mix
- 2 tomatillos, husks removed and cut in half
- 1 bunch fresh cilantro, roughly chopped
- 1 jalapeno
- 1 TBSP fresh lime juice
- 2 garlic cloves
Directions:
- Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
- Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
- When ready to grill, preheat a clean, oiled grill to medium-high heat.
- Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
- Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
- To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.
Steak Salad with Cafe Rio Salad Dressing:
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