Recipe...Summer Steak Salad

Summer Steak Salad modified from the food blog: thecozyapron.com 

Serves 4 entree salads 

The summer heat is upon us here in August and what better way to enjoy the bounty of the season than with a delicious and smoky steak salad!  Use the grill to keep the house cooler.  You can make ahead and chill until service, or cook the steak at service if you would like it served warm atop the chilled greens. 

Cilantro-Avocado Dressing Ingredients:

• 1 avocado, roughly chopped

• Zest of 1 lime (about 2 teaspoons)

• 1/4 cup lime juice (from about 2 very juicy limes)

• 1/4 cup plus 2 tablespoons water

• 3-4 cloves garlic

• 1 cup loosely packed cilantro leaves

• 1 green onion

• 1 teaspoon salt

• 1 teaspoon honey

• 1 tablespoon roasted & salted pumpkin seeds

• 1/2 cup olive oil

Steak Salad Ingredients:

• 1 pound flank steak

• Olive oil (about 1 tablespoon)

• 1 teaspoon lime zest

• Squeeze of lime juice (about 1 teaspoon)

• 3/4 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 2 hearts of romaine, chopped

• 2 cups arugula

• 1/2 cup sliced red bell pepper

• 1/2 cup cherry tomatoes, halved

• 1/4 cup thinly sliced red onion

• 1/4 cup black beans (optional) 

• 1 shucked ear of corn, rubbed with oil and grilled with meat. Then add shaved kernels to salad 

• 1 avocado, sliced

• 2 tablespoons crumbled cotija cheese

• 2 tablespoons roasted and salted pumpkin seeds

• 1/4 cup tortilla strips or crushed tortilla chips (optional)

• Cilantro leaves or micro cilantro, for garnish

Preparation:

-Begin by preparing your dressing: place all of the dressing ingredients up to and including the roasted pumpkin seeds into the bowl of your food processor, and process until smooth and well-combined; with the processor running, slowly drizzle in the oil until well-blended, then give it a taste to make sure it has enough salt to your liking; pour the dressing into a mason jar or a covered container and place into the fridge to keep cold.

-To prepare your salad, place your flank steak into a bowl, and drizzle over the tablespoon of olive oil, the lime zest and juice, the salt, cumin, and the smoked paprika, and rub the seasoning into the meat.   Rub corn with oil, s & p

-Heat grill to medium-high heat, and once it becomes very hot, add the steak and allow to sear until a nice crust forms on the outside, about 4 minutes; then, flip and sear for another 3-4 minutes (for a total time of 7-8 minutes) for medium-rare.

- Grill corn with steak as well until cooked and char marks. 

-Remove the steak from the grill and allow it to rest on a cutting board for about 10-15 minutes.

-In the meantime, you can compose your salad on large platter by adding the romaine and arugula greens first, then sprinkling over top the sliced red bell pepper, cherry tomatoes, sliced red onion, black beans, corn, and sliced avocado; sprinkle over some of the cotija cheese, pumpkin seeds and tortilla strips (if using) as well, then cover and keep cold until you're ready to add the steak.

-To finish the salad, slice the flank steak against the grain, and add the slices to the top of the salad; add the rest of the cotija cheese and pumpkin seeds, along with some cilantro leaves or micro greens, and serve with the dressing on the side.  Yummy!!