Sunday, September 12, 2010

Chili Lime Steak Salad


1 large head romaine lettuce
1 pint cherry or grape tomatoes, sliced in half
1 red onion, sliced thin
1 can black beans, drained and rinsed in cold water
1-2 avocados, sliced
cilantro for garnish

Lime-Chili Rubbed Steak
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Lime-Chili 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)

Juice the lime into a small bowl. Add spices and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty. If you find you're a little short on lime juice, just add a teaspoon or two of extra virgin olive oil to stretch it out.

Place the steak in a shallow dish and pour the spice mixture on top. Now is the time to make friends with that hunk of beef. Use your hands to massage it in there. Trust me- your hands work a lot better than smooshing it around in a ziplock bag. Don't be afraid!

Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you're using flank steak it should take about 5-7 minutes on each side.

When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Otherwise all of the juices will run out and you'll be stuck with dry steak. And who wants to eat dry steak? Slice in strips against the grain.

Creamy Lime-Cilantro Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk)
ignore directions on the packet
1C  fat free mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa* La Costena (you can also use a few fresh tomatillos sliced if you want)
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.  I always make extra so I have some sitting around in my fridge.  It makes any salad delish!  Recipe courtesy of Our Best Bites