Steak Salad With Tomato Vinaigrette
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Chili Powder2 tsps
Light Brown Sugar (packed)1 tsp
Ground Cumin1 tsp
Paprika (smoked)1 cup
Extra-Virgin Olive Oil1 cup
Cherry Tomatoes1 tsp
Honey1 cup
Cilantro (fresh)Directions:
1
Make the steak: Preheat a grill to medium
2
Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl
3
Season the steaks with salt and pepper and rub with the spice mixture; set aside
4
Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth
5
With the machine running, add the olive oil and puree until smooth
6
Season with salt and pepper
7
Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare
8
Transfer to a cutting board and let rest 10 minutes
9
Meanwhile, brush the red onion slices with olive oil; season with salt and pepper
10
Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes
11
Thinly slice the steak against the grain
12
Roughly chop the onion
13
Assemble the salad: Divide the lettuce among plates
14
Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco
15
Drizzle with about half of the vinaigrette and sprinkle with the cilantro
16
Serve with the remaining vinaigrette
17
Photograph by Ryan Dausch