Southwestern Steak SaladPrint Print Without Images
This dinner salad is not just about having greens – it’s also about the flavous of the southwest: sweet corn, black beans, bell pepper and avocado.
2 tbsp paprika
1 tsp black pepper
1 tsp dried oregano
1 tsp salt
½ -1 tsp cayenne pepper
1 – 700g beef flank steak
4 tbsp butter, melted
1 garlic clove crushed
1 tsp finely chopped parsley
2 large soft avocadoes
Juice of 1 lime
1 cup sour cream
1/2 cup salsa
2 tsp chili powder
2 tsp salt
1 large head Romaine lettuce, cut, washed, & dried
1 – 398ml can black beans, rinsed & drained
1 medium zucchini, quartered lengthwise & sliced
Kernels from 2 ears of fresh corn
1 large red bell pepper, diced small
- In a small bowl, combine the paprika, pepper, oregano, salt, and cayenne. Liberally coat the steak with this mixture and let sit in the refrigerator for at least 1 hour. Mix the butter, garlic and parsley and set aside.
- Preheat BBQ grill on high heat. Cook the flank steak for approximately 5 – 7 minutes per side, with the lid open, over medium-high heat for medium-rare to medium doneness – depending on the thickness of the steak. When done, let rest for at least 3 to 5 minutes before slicing to help retain the juiciness of the meat.
- While the steak is cooking, slice, pit and peel the avocados into a bowl large enough to make the dressing in. Mash the avocados with the lime juice as soon as possible to help prevent the avocado from oxidizing (turning brown). Mix in the sour cream, salsa, chili powder, and salt to make the dressing.
- Prepare 4 large bowls by equally portioning out the following ingredients in this order: Romaine, beans, zucchini, corn, and bell pepper.Top each salad with an equal amount of dressing. Slice the rested steak thinly across the grain and place an equal amount of steak on each salad. Drizzle the meat with the reserved garlic butter and present to your guests… allowing them to admire the display before tossing the salad themselves.
Recipe created by Chef Dez