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You know I’m all about that spice, bout that spice, no blandness. Yes, that’s right, you hear it, don’t you? Try getting that out of your head now, I dare you. Bwah ha ha ha. But anyway, it’s true, I am all about that spice. Gimme allllll those Latin flavors, stir ’em up, and shove ’em in my face. Delish. This seared steak salad, for instance, is so packed with flavor, that you won’t even remember you’re eating a salad. Topped with my amazing cilantro lime vinaigrette and some Black Label Reserve hot sauce from El Yucateco (brand new and exclusive to Walmart yo!), and your brain might just explode with awesome.
I like to use a simple skirt steak for salads. They cook up so fast, and they can be so juicy when cooked correctly. Trim just a tiny amount of the excess fat, season it up with some salt, pepper, garlic and cumin and bam do you have some good steak.
Prep a grill, grill pan, or frying pan to medium, medium high heat and once it’s piping hot, throw that steak on there and let it just sear for 5-6 minutes before flipping it over, then let it cook for an addition 3-4 minutes for medium rare. Take the meat off the grill and let it rest for a good 10 minutes before slicing, to help keep the meat from drying out. The wait is worth it, y’all.
After I top with my cilantro lime vinaigrette, I like to add several dashes of the Black Label Reserve hot sauce, which is has a great burn with a smokey flavor, and just stir it all up. It’s great for adding an extra dash of awesome to any regular dish, I swear. Move out of the way, boring, bland flavor, and say hello to the new boss in town.
For the Salad
For the Dressing
- ⅔ C Extra Virgin Olive Oil
- Juice of 1 Lime
- 2 Tbsp White Balsamic Vinegar
- 1 C Fresh Cilantro
- 3 Cloves Garlic peeled
- Kosher Salt to taste
- Ground Pepper to taste
For the Salad
- Combine the spices and rub over both sides of the steak. Allow to sit for a few minutes. Prep a grill at medium-medium high, brush with oil, then grill for 5-6 minutes, flip, and grill for 3-4 more minutes for medium rare.
- Remove the steak from the grill then place the squash and corn and allow to grill until hot, around 5 minutes, flipping the squash once and turning the corn every couple minutes.
- Add a large handful of lettuce to each plate, then top with sliced tomatoes and steak, followed by the squash, then the corn, cut from the cob, and sprinkle with a generous portion of queso fresco. Drizzle with the dressing and finish it off with the hot sauce and enjoy.
For the Dressing
- Combine all the ingredients in a food processor and pulse until the garlic and cilantro is chopped into small pieces. Store in an air-tight container.
Now, head on over to Walmart and grab yourself some Black Label Reserve by El Yucateco, you can find it in the Hispanic Foods aisle!