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Southwestern Grilled Steak Salad
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Servings:
Author:
Course:
Main Course
Salad
Keywords:
salad
Southwestern steak salad
steak salad
🧂 Ingredients
1/2 cup
cilantro
1
garlic
1/2
lime
juiced
2 tbsp
white wine vinegar
3 tbsp
olive oil
1 tbsp
green chile
1 -2 lbs
Skirt or Flank Steak
2 tbsp
soy sauce
2 tbsp tbsp
Worcestershire sauce
2 tbsp
Pacheco Beef Grill Seasoning
1-2
Romaine Hearts
1-2
Ears of Corn
1 bunch
Broccolini
Mini Peppers
1 can
Black Beans
6
corn tortillas
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Instructions
1
Combine all ingredients and blend together. We love to use our emersion blender
to make dressings. However, if you don’t have one a regular blender will work
great.
2
To begin the process start by marinating the meat, pat off the steak with a
paper towel, and prick the steak with a knife on both sides to tenderize.
3
Coat the steak in a liberal amount of soy sauce and Worcestershire sauce and rub
them both into the steak (this also gives the grill seasoning something to stick
to).
4
Then season with grill seasoning, flip the steak, and do the same to the other
side. Place in a plastic bag and return to the refrigerator.
5
Let the meat marinate 4- 6 hours, but don’t worry if you don’t have that much
time. You can do the same process and let it marinate as long as it takes you to
prep the other items and light your grill.
6
Prep the romaine hearts by cutting in half and season with olive oil, salt, and
pepper.
7
Prep the corn, peppers and broccolini by seasoning with olive oil, salt, and
pepper.
8
Heat the black beans.
9
Light your grill and while you are waiting for your fire to get hot fry your
corn tortillas.
10
Slice up the corn tortillas into strips and fry in oil. Once they have turned
golden brown and gotten crispy pull them out and sprinkle with salt. We fry the
strips in batches.
11
Once your fire is hot, grill your steak, romaine hearts, corn, broccolini, and
mini sweet peppers.
12
We prefer our steaks medium rare so 3-4 minutes on each side on a hot grill
should get you there.
13
Pull your meat off and place on a plate under tented foil to rest, before
slicing. Once your veggies are roasted pull them off and set them aside to rest
a minute.
14
Once your veggies have rested a minute, roughly chop your romaine hearts and
broccolini, cut the corn off the cob, and place it in a salad bowl. Toss the
veggies with the Cilantro Lime Green Chili dressing.
15
Plate the salad by placing the dressed veggies on the plate, then top with the
black beans and mini peppers. Top with the sliced steak and corn tortilla
strips.
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