Steak Salad with Tomato Vinaigrette
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 591
- Total Fat
- 45
- Saturated Fat
- 14
- Carbohydrates
- 22
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 28
- Cholesterol
- 105
- Sodium
- 1008
- Total: 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
For the steak:
2 teaspoons chili powder
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 boneless New York strip steaks (about 1 inch thick; 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing
1 red onion, sliced into 1/2-inch rounds
For the vinaigrette:
1/2 cup cherry tomatoes
Juice of 3 limes
2 teaspoons adobo sauce (from a can of chipotle chile peppers)
1 teaspoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
2 small heads Boston lettuce, leaves torn
1 avocado, diced
1 1/2 pounds assorted heirloom tomatoes, cut into chunks
1/2 small jicama, peeled and julienned
1 cup crumbled queso fresco cheese
1/2 cup fresh cilantro
Directions
- Make the steak: Preheat a grill or grill pan to medium. Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl. Season the steaks with salt and pepper and rub with the spice mixture; set aside.
- Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth. With the machine running, add the olive oil and puree until smooth. Season with salt and pepper.
- Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, brush the red onion slices with olive oil; season with salt and pepper. Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes. Thinly slice the steak against the grain. Roughly chop the onion.
- Assemble the salad: Divide the lettuce among plates. Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco. Drizzle with about half of the vinaigrette and sprinkle with the cilantro. Serve with the remaining vinaigrette.