Monday, April 6, 2009

Chili Lime Steak Salad

This great recipe from our best bites was perfect for dinner tonight, my husband really enjoyed it.....

Chili-Lime Steak Salad Recipe from

1 1/2 lb flank steak, cooked with lime-chili rub and sliced into 1/4" slices

1 large head romaine lettuce

1 pint cherry or grape tomatoes, sliced in

red onion, sliced thin

1 can black beans, drained and rinsed in cold water

slicedcilantro for garnish

Start with a nice bed of cold, crunchy lettuce, top with steak, tomatoes, onion, black beans, and avocado. Top with cilantro and fried tortilla strips if desired. Serve with lime-cilantro dressing.

Creamy Lime-Cilantro Dressing Recipe

1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)

1C mayo

1/2 C milk (or buttermilk depending on which packet you buy)

1 lime

2 cloves garlic, roughly chopped

1/2 C roughly chopped cilantro
1/4 C green salsa*hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.*A note about green salsa:There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.
Lime-Chili Steak Rub recipe
1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition
1 lime (about 2 T lime juice)
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)
Juice the lime into a small bowl. Add spices and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty. If you find you're a little short on lime juice, just add a teaspoon or two of extra virgin olive oil to stretch it out.Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there. Let it sit for 15 minutes. During that time preheat your grill.Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you're using flank steak it should take about 5-7 minutes on each side. Here's a great tip for testing meat doneness in other cuts.When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Slice in strips against the grain. Thanks OUR BEST BITES !!! This is a keeper.

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