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Grilled Steak Salad Close-up

Another salad recipe…this one is delish!  I was trying to use up the leftover jicama from last week’s Spicy Mexican Chicken Salad, when inspiration struck me.  I had all the ingredients for a steak salad in the house and Hubs had been asking for another salad dinner.  Perfect!  This salad is a little similar to one I had a Pluto’s a few weeks ago, give or take a few ingredients.  I love how the jicama gives the salad a refreshing crunch, while the mandarin oranges and raisins lend some sweetness, and the grilled steak makes this salad into a deliciously filling meal.

Grilled Steak Salad

1 bag (5 oz.) baby lettuce mix, rinsed and dried
1 6 oz flank steak, trimmed and cut 1″ thick
1 medium red onion, sliced into 1/4″ half moon circles
1-1/2 c. jicama, chopped into bite sized pieces (about 1/2 of a medium jicama)
1 can (11 oz.) mandarin oranges, drained
1/4 c. raisins
1 medium red bell pepper, sliced into thin strips
Handful of toasted almond silvers, plus extra for garnish
Montreal steak seasoning (I used the McCormick brand, found at Costco)
Vegetable oil

Dressing

2 T. white wine vinegar
2 T. extra virgin olive oil
1/2 t. kosher salt
1/4 t. fresh ground black pepper
1/2 t. ground cumin
1/4 t. paprika
Dash of garlic powder

To prepare dressing, combine all ingredients from white wine vinegar to garlic powder in a bowl.  Stir well with whisk.  Set aside.

To prepare steak, heat a grill pan to medium heat.  (I used our Cuisinart electric grill, so this would be different if you were working with a gas or charcoal grill.)  Lightly brush the top of the grill with vegetable oil.  Also brush both sides of the steak with vegetable oil, then liberally sprinkle Montreal steak seasoning on both sides of the steak.  Once the grill is ready, grill steak on one side, undisturbed, for 10 minutes.  Then, flip over and grill other side to desired level of doneness.  When done, transfer steak from grill to cutting board and cover loosely with foil.  Let stand 5 minutes.  Cut steak diagonally across the grain into thin slices.  Recover with foil and set aside.

While steak is being grilled, brush the red onion and red bell pepper slices lightly with vegetable oil.  Salt and pepper as desired.  Place on grill top and grill approximately 10 minutes, until red onion and bell pepper are softened and slightly charred.  Turn once halfway through grilling.  When done, remove from heat and place in a small bowl.

To prepare the salad, toss baby lettuce, mandarin oranges, raisins, jicama, and toasted almond silvers in a large bowl.  Just before serving, add in the sliced steak, grilled red onions and red bell pepper.  Pour dressing over salad mixture and toss well.  Serve immediately.

Serves 6.

Grilled Steak Salad

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