Dinner made easy with this Southwestern steak salad recipe


Steak does not have to interrupt the financial institution or take all night to plate up a hearty, scrumptious dinner.

Boost a skirt steak, give it a pleasant char and serve over an enormous bowl of recent greens stuffed with veggies and a zippy selfmade dressing, like food blogger Christine Pittman did along with her savory Southwestern Steak Salad recipe, beneath.

It is a 15-minute weeknight meal that is positive to fulfill.

Southwestern Steak Salad

Elements

1 skirt steak, 1 1/2 to 2 kilos

2 teaspoons fajita seasoning

3 tablespoons olive oil, divided

15-ounch can black beans, rinsed, drained, patted dry

10-ounce bag frozen yellow corn, thawed

1/2 cup finely chopped crimson onion

1/2 cup finely chopped cilantro

2 giant tomatoes, finely chopped

1 garlic clove, peeled, minced

1 teaspoon salt, divided

1 lime, juiced, divided

3/4 cup bitter cream

1 tablespoon sauce from chipotle in adobo

2 teaspoons crimson wine vinegar

1/4 teaspoon garlic powder

5 ounces (about 5 cups) spring combine or favourite lettuce

2 avocados, pitted, peel eliminated, sliced skinny or diced

Directions

Switch skirt steak to a slicing board. Lower steak in half, or into 10- to 12-inch lengthy sections so that every piece suits into a big frying pan. Rub every bit of steak throughout with fajita seasoning and put aside.

In a big skillet, warmth 2 tablespoons of olive oil over medium-high warmth till shimmering. Add steak items, or prepare dinner in batches if all items is not going to match collectively in pan to stop overcrowding. Cook dinner all sides 2 to three minutes.

Switch steak to a clear slicing board and put aside to relaxation.

In a medium bowl toss collectively black beans, corn, crimson onion, cilantro, tomato, garlic, 1/2 teaspoon salt, and half of the lime juice till nicely mixed. Put aside.

In a small bowl, stir collectively bitter cream, chipotle in adobo, 1 tablespoon of olive oil, crimson wine vinegar, remaining lime juice, garlic powder, and 1/2 teaspoon salt till nicely mixed.

Slice skirt steak towards the grain into 1/4-inch thick slices.

In a big bowl, add spring combine. High with black bean and corn salsa and dressing and toss to mix.

Add steak and avocado to salad. Serve chilly or at room temperature.

Recipe reprinted with permission courtesy of Cook the Story and Christine Pittman.



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