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Sunday, September 8, 2013

Tequilla Lime Flank Steak Salad wtih Chili Lime Vinaigrette

The hubby and I just finished eating these salads. Mine was way smaller and of course because I am always watching my calories/carbs etc.....mine had no avocado, no tortilla chips and way less steak, since I am not much of a red meat eater) Do you see why I took a  picture of his salad? I did take a bite of  his with all the "goodies" on it so I could give you all an honest opinion. Here is my opinion...WOW!!! Mine was even good without all those extra goodies, but the crunch from the chips and the smooth texture and taste of the avocado, only made it that much better. Next time I will make mine with chicken as that just sounds even better to me. But boy oh boy, I'm glad I tried this recipe.
Recipe Adapted From:

For the Steak:
1 (2 pound, 1-inch thick) flank steak
1/3 cup tequila
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes
zest of 2 limes

 For the Peppers:
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 Tbsp olive oil
Pinch of salt and pepper

For the Salad: 
1/2 head of romaine lettuce, washed, dried and torn
2 cups Spinach leaves, washed and dried
1/2 cup black beans
1/2 cup corn salsa (recipe follows)

5 slices Colby Pepper Jack cheese, thinly sliced
1 avocado, sliced
1/4 cup green onions, diced
Tortilla chips for topping

For the Chili Lime Vinaigrette:
2 Tbsp olive oil
1 Tbsp rice vinegar
1/2 Tbsp chile oil (you can usually find this in the Asian section of your local grocery store)
2 tsp honey
Juice of 2 limes
pinch of salt and a pinch of pepper

For the corn salsa: 

1 (12 oz) bag of frozen corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped
3/4 cup fresh cilantro, chopped
Juice of 2  limes
1/2 teaspoon salt
1/2 teaspoon pepper

 To make the corn salsa:  
Combine all ingredients in a bowl and mix.. Season with additional salt and pepper if desired. Set aside.
 To make the Chili Lime Vinaigrette: 
 Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined. Set aside.    

To prepare the meal:

Whisk tequila, olive oil, lime juice, salt, pepper, red pepper flakes and lime zest in a bowl until combined. Place your flank  steak in a shallow baking dish or a large Ziplock bag. Pour the marinade over the top of the steak. Marinate for 2 - 24 hours, making sure to flip the steaks over in the marinade every few hours. 

When you're ready to make the salads, turn the broiler onto the highest setting. Place the oven rack on the highest rack under the broiler. Broil steak for 5 minutes, flip and broil for another 5 minutes. Let it rest out of the broiler for about 5-10 minutes. (If you wish to not have pink in your meat at all, then cook it for a little extra time). Slice thin strips at an angle. Set aside.

While the steak is cooking and resting, heat a skillet over medium heat and add 1 Tbsp olive oil. Add peppers with a pinch of salt and pepper, tossing to coat and cook for 5-6 minutes, until slightly soft. Set aside

To assemble the salad:  
Place lettuce and spinach on the plate or in a bowl. On top of the lettuce, place the flank steak, black beans, corn salsa, peppers, cheese, avocado, green onions and tortilla chips. Top with dressing and toss!

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