I didn’t intend to post two meatily chunks of meat recipes two days in a row.
I guess I’m out of control. Maybe it’s the thing living in my left ear? Am I low on iron? Do I need to see someone about this? Take a vacation? Go back to bed? Watch Dirty Dancing?
Whatever it is, I posted two meatily chunks of meat recipes two days in a row, and I’m coping quite well with it.
I gotta say, steak salads might be one of my most favorite meals e-vah. You get the best of both worlds! You have the sexy Johnny Castle (marinated flank steak) and the delicate, naive and fresh field greens (Baby) and a whole crew of naughty, ripe dancers (avocado, tomato, cilantro, scallions, peppers) and voila – dirty dance party in a low-lit smokey room in the hidden corners of a family summer destination resort (your mouth)!
My mom just closed out her browser.
*make this for the sake of your well-being in this life, please.
Mexican Steak Salad:
What it took for 4:
* 1 pound flank steak, trimmed of any excess fat
* 3/4 cup extra-virgin olive oil, divided
* 1 Tbs. crushed red pepper
* 1 Tbs. ground cumin
* 1 Tbs. chili powder
* 1 jalapeno pepper, minced
* 1 cup minced red onion
* 3 cloves garlic, minced
* 3 scallions, finely chopped
* 1/2 cup cilantro, roughly chopped
* juice from 1 lime
* 4 cups field greens
* 3 roma tomatoes, roughly chopped
* 1 avocado, diced
* 1 Tbs. freshly minced cayenne
* 1/2 cup toasted pepitas
* 1 tsp coarse salt
* 1 tsp freshly ground pepper
Season the steak on both sides with some salt and pepper.
In a large sealable bag, combine 1/3 cup oil, crushed red pepper, cumin, chili powder, jalapeno pepper, onion and garlic. Cut the steak into 4 equal portions and drop it in the bag. Seal and marinate the meat for 2 hours. Flip the bag at 1 hour.
In a large bowl, make the dressing. Squeeze the lime juice in, then slowly pour another 1/3 cup oil, whisking as you pour. Then toss in the scallions, cilantro, the minced cayenne, a pinch of salt and pepper. Give another whisk.
Grill or sear the steak until your preferred doneness. Ours is medium-rare. Uh huh, baby. Once done, let meat rest for 10 minutes while you watch a smidge of Friends on TV. Slice her up!
To assemble the salad, toss the dressing with the field greens. Plate the greens, then top with tomatoes, avocado, steak and pepitas.
I. die.
Gosh your food always looks so pretty! Definitely going the mexican route tonight!
I’ll take a bowl of the marinade please. You can find me in the corner. With Baby.
That looks devine!
Oh wow, this looks delicious!
Heck yes! Looks delicious and love Dirty Dancing. Just don’t tell my mom that my aunt let me watch it when I was like 8…
Yummers to the yum! Gorgeous photos!!!!!!
Ok, where have you been all my life? How on earth have I not seen your Blog before now? HEE-LARIOUS writings, not to mention incredible looking food. Can’t wait to read your site, recipe by recipe and laugh out loud at your cleverness. Keep up the exceptional work!
Why thank you so much, Sally! So glad you found me!
I was thinking the exact same thing!
I ditto the comments about the gorgeous photos! I have never seen a more drop-dead-gorgeous marinade. And the pepitas really make the dish look sophisticated!
I happen to be watching Rachel Zoe right now. Do you watch her? I die.
I don’t watch her! What does she do, and do we need to hate her?
Oh – the food! Duh.
I love me some steak salads and this one looks ba-na-nas.
Oh I love this one! We are all about anything to do with Mexican and steak. Great photos
I must say, before I decided to go vegetarian, steak salad was my faaaaaavorite!!!!!!!! Husband still loves it, so it will be made!
Fantastic recipe!
I made the steak tonight it was really good! We like heat so I added 2 Serrano peppers. A keeper for sure. I didn’t have a grill so I used my oven set it up to high for 10 min then add the steak in a pan 9 min each side. It was really gook. Any tips for making the steak in the oven?