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South of the Border Steak Salad
Marinated and grilled strip steak served with a salad of avocado, grilled corn, peppers, and tomatoes with a fresh Pico vinaigrette.
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- STEAK and MARINADE:
- 2 strip steaks (about 1 1/2 lbs), pounded slightly
- 1 TBSP lime juice
- 1/2 jalapeno sliced (leave the seeds for extra heat if you prefer)
- 2 cloves garlic, chopped
- 1 TBSP roughly chopped fresh cilantro
- 1/4 cup chopped tomato
- 1/4 cup chopped onion
- 1/2 tsp cumin
- 2 TBSP olive oil
- SALAD:
- 1 avocado, pitted and sliced
- 1 cup about 4 ears grilled corn, cut off the cob
- 1/2 cup chopped tomatoes
- 1/2 cup Cotija cheese crumbled
- 1/2 cup chopped cucumbers
- 1/2 cup chopped peppers
- 3 oz salad mix
- PICO VINAIGRETTE:
- 1 TBSP lime juice
- 1 cloves garlic, smashed
- 1 TBSP roughly chopped fresh cilantro
- 1/4 cup chopped tomato
- 1/4 cup chopped onion
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- dash pepper
- 2 TBSP olive oil
- 1/4 cup peanut oil
Directions
- Mix all the ingredients for the marinade (lime juice, jalapeno, garlic, cilantro, tomato, onion, cumin, and olive oil) in a shallow dish and add the steaks. Allow them to sit while you prepare the rest of the salad components.
- Make the Pico Vinaigrette: Put all the Pico vinaigrette ingredients EXCEPT the oils in a blender and puree together, with the motor running drizzle in the oils. Taste and season if needed. Set aside.
- Build the salad: In a large bowl toss together the avocado, corn, Cotija, cucumbers, peppers, and salad mix. Place on a platter or large bowl.
- Scrape the marinade from the steak and season with salt and pepper. Grill the steaks to your liking and allow them to rest. Slice the steaks against the grain and lay on the salad. Serve with the Pico Vinaigrette.
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