Saturday, May 8, 2010

Steak Salad
Feb

26


Serves 4
Recipe courtesy of Jo Davison
1 pkg Spring Mix Salad
1 cup frozen or fresh corn
1 sm red bell pepper, sliced
1 seedless cucumber, sliced
1 Avocado, diced
1 Tomato, Lg, diced
1 Red Onion, sm, sliced
1 cup tortilla chips, crushed
2 Steaks, your choice of cut
Olive Oil
Salt and Pepper
Garlic Powder
Paprika
Balsamic Vinaigrette
Preheat oven to 350 F.
Heat a sauté pan on high, add 1 tbs of olive oil**. Season steak with salt, pepper, garlic powder and paprika, on both sides. Sear each side for 1 minute. Place steaks on a cookie sheet and place in oven and cook to desired doneness. Example: 1 inch steak, bake 11 - 15 minutes for medium. When steak is done, remove from sheet and allow to rest for 5 to 7 minutes. After steak has rested, slice and create 4 portions.
In the same sauté pan, add the corn and bell pepper and sauté for just a couple of minutes to absorb the steak flavors.
In a large salad bowl combine the salad mix, cucumber, tomato and onion. Add 1/4 cup of dressing and combine well. Separate mixture into four equal parts on the plates. Top each plate with chips and corn mixture evenly. Add the steak slices and avocado to finish.
** Steaks can be grilled on an outdoor grill. Coat steaks with olive oil and season before grilling.