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.