Monday, April 11, 2011

Chili-Lime Steak Salad

Loved the flavor of this salad!! Plan ahead...the dressing needs to thicken.
John's Rating: strong 8
Recipe from: Our Best Bites

Salad:
1 1/2 lb flank steak, cooked with rub (listed below) and sliced into 1/4″ slices
1 recipe Creamy Lime-Cilantro Dressing (recipe below)
1 large head romaine lettuce
Spinach
Tomatoes, diced
Red onion, sliced thin
1 can black beans, drained and rinsed in cold water
cilantro for garnish
crushed corn chips or tortilla strips

Grill steak. Toss your salad with your toppings and top with sliced steak and dressing...YUM!

Steak Rub:
1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition

1 lime (about 2 T lime juice)
1 T extra virgin olive oil
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Juice the lime into a small bowl. Add spices and oil and stir to combine.

Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.

Let it sit for 15 minutes. During that time preheat your grill (or marinate it a few hours if you have time)

Place meat on hot grill. When steak is finished, remove from grill and let sit for 5 minutes before cutting into it.

Dressing:
2 Tbsp. Original Hidden Valley Ranch Dressing Mix
1 Cup mayo
1/2 Cup milk
1 lime
2 cloves garlic
1/2 Cup cilantro
1/4 Cup green salsa (amount depends on how hot you want it)
*I used medium green taco sauce instead of green salsa...it worked great!

Place ingredients in blender. Make it several hours ahead of time to allow it to thicken.

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