Seared Steak Salad with Cilantro Lime Vinaigrette
Servings 4
Ingredients
For the Salad
- 1 lb. Skirt Steak trimmed
- 2 Tsp Kosher Salt
- 1 Tsp Ground Pepper
- 2 Tsp Garlic Powder
- 1 Tsp Cumin
- 1 Bag Spring Mix Lettuces
- 1 Yellow Squash sliced
- 2 Heirloom Tomatoes red and yellow, sliced
- 2 Ears of Corn peeled and strings removed
- ½ C Queso Fresco
- 3-4 Dashes Black Label Reserve hot sauce
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
Instructions
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.