Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.
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
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 TBSP fresh lime juice
2 garlic cloves
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.
Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
12 oz. jar of sliced roasted red bell peppers
20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
1/2 c. feta cheese, crumbled
1/2 c. chopped flat-leaf parsley
1/3 c. olive oil
1/4 c. lemon juice
2-3 tsp. honey or maple syrup
2 garlic cloves, pressed
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. red pepper flakes
Freshly ground black pepper, to taste
To cook the farro on the stovetop: In a medium saucepan, combine the rinsed farro with at least three c. water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
To cook the farro in the Instant Pot: Add the rinsed farro and 2 c. of water to the Instant Pot; then seal and set to 10 minutes. Once done cooking allow natural release for 5 minutes. Then open the Instant Pot, stir to fluff and drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
Salad: Once the farro is cooled add the arugula, chickpeas, cucumber, peppers, olives, and parsley to the bowl with the farro.
Drizzle in the remaining dressing and toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.
2 c. crispy wonton strips, homemade or store-bought
2 tsp. toasted sesame seeds
1/4 c. rice vinegar
3 TBSP orange marmalade
2 1/2 TBSP canola oil
2 1/2 TBSP toasted sesame oil
1 TBSP reduced sodium soy sauce
2 tsp. freshly grated ginger
2 tsp. toasted sesame seeds
Kosher salt and freshly ground black pepper, to taste
Dressing: In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
Salad: Place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine. Top with wonton strips and sesame seeds.