I love salads. It is one of my most favorite things to eat. In the summertime my family tends to eat a lot of them... because face it, who wants to fire up the oven in 90+ degree weather??? Well I made this salad tonight and my husband couldn't stop telling me how good it was. He had two over-heaping bowls. The best part? Super simple to make. Even if you don't have steak on hand you can pick up a deli chicken at the grocery store to use instead.
- Ingredients
-
- FOR THE STEAK
- 1 tablespoon olive oil
- 1 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- 2 (8-ounce) skirt steaks
- FOR THE SALAD
- 1 large head Romaine lettuce, finely shredded
- 1 medium red pepper, chopped
- 1 cup fresh or frozen corn, cooked and cooled
- 1 cup canned black beans, rinsed and drained
- 3/4 cup shredded Monterey Jack
- tortilla chips or strips (optional)
- FOR THE DRESSING
- 1/2 cup prepared salsa
- 1/4 cup sour cream
- salt and pepper to taste
- Instructions
-
- In a large bowl, combine the olive oil, chili powder, cumin, salt, and pepper. Add the steaks and toss well to coat them. Marinate the steaks in the refrigerator for one hour. In another large bowl, toss all the ingredients for the salad except for the chips or strips. Refrigerate this mixture until you're ready to use it.
- Prepare a charcoal grill or heat a gas grill to high. Grill the meat until the desired doneness is reached, about 3 minutes per side for medium. Alternately, the meat can be broiled in the oven with the rack approximately four inches from the heating element. Allow 3 to 4 minutes per side for cooking. Let the meat rest for 5 minutes, then slice it into 1/2-inch-thick strips.
- Whisk together the dressing ingredients. Add 1/4 cup to the salad bowl and toss the salad. To serve, fill each bowl with salad, then top it with several strips of steak and a few tortilla chips or strips, if using. Serve the remaining dressing on the side.
* If you are using a deli chicken, separate the chicken from the bone. Add the steak seasonings as written above in a bowl. Add chicken to marinade and coat well. Then saute chicken in a pan on the stove until lightly browned and warmed through.
- In a large bowl, combine the olive oil, chili powder, cumin, salt, and pepper. Add the steaks and toss well to coat them. Marinate the steaks in the refrigerator for one hour. In another large bowl, toss all the ingredients for the salad except for the chips or strips. Refrigerate this mixture until you're ready to use it.
