Grilled Steak Chopped Salad
Serves 4-6
Ingredients:
- 2 6-oz. steaks
- 1 tbsp. oil (I used avocado oil)
- 1 head romaine lettuce, rinsed and chopped
- 1 can black beans, rinsed and drained
- 2 ears of corn, shucked
- 1 red bell pepper
- 1 mango, peeled, seeded, and chopped
- 1 large avocado, peeled, seeded, and chopped
- salt and pepper to taste
- crushed tortilla chips for garnish
Avocado Cilantro Dressing
- 1 large avocado, peeled and seeded
- 1 bunch cilantro, leaves only
- 1 garlic clove, chopped
- 1 lime, juiced
- 1/4 cup olive oil
- 1/4 cup water
- salt and pepper to taste
Preheat grill to high heat. Meanwhile, take your meat out of the fridge and season the steaks with oil, salt and pepper on both sides. Add the corn, bell pepper and steaks to the hot grill. Cook the steaks for 4 minutes, then flip over to the second side and grill for another 4-5 minutes for medium. Turn the corn and pepper occasionally during this time. Remove the meat and veggies from the heat and allow the steaks to rest on a cutting board for 10 minutes before slicing.
While the steaks rest, shuck the grilled corn from the cobbs and chop the red bell pepper. In a large serving bowl, toss together the lettuce, beans, corn, bell pepper, mango, and avocado.
Carefully slice the steaks against the grain into 1/2-inch slices. Add to the salad bowl, and toss with the avocado cilantro dressing*. Serve with crushed tortilla chips for an added crunch.
*To make the dressing, puree all of the listed ingredients until smooth.
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