CILANTRO STEAK SALAD

This salad is just about as good as it gets - the combo here is outstanding! I used steak, roasted corn, avocado, and brought it all together with my Everyday Cilantro sauce - it’s the perfect bite, every bite.

Make it with 1-2lbs cut of any steak you prefer. I used NY Strip.

Here is how I made it:

1.Season 1lb to 2lb steak of choice (Ribeye or NY Strip would be terrific here) with salt, pepper, any spices you like. Let rest for 1 hour to come up to room temp before cooking or grilling. I made mine medium rare in a cast iron pan. Remove from the pan and let rest while you work the rest.

2.For the salad, roughly chop 5oz of baby arugula - I like these in a smaller pieces for this salad, you dont want big arugula pieces. Add that to a salad bowl along with 1/2 large onion finely diced, half a pint of quartered cherry or grape tomato, 1 to 2 avocado cubed, and 1.5 cups roasted corn. You can roast the corn yourself, or purchase it roasted in advance! The frozen one at Whole Foods is amazing.

3.For the dressing, grab a small food processor or high powered blender, then process a large handful cilantro, 2-3 garlic cloves, 1/2 jalapeno seeded, and 1/2 jalapeño with the seeds for a kick, the juice of 1.5 limes, 2 heaping tbsp sour cream, 2 tbsp olive oil, 1 tbsp Chile lime seasoning, and a generous pinch of salt. Give it a taste and adjust as you wish.

4.Finally, cut the steak into thin slices or bites, top the salad with the steak.

5.Add 1/4 to 1/3 cup cotija, blue, or goat cheese over the top.

6.Pour over your dressing, give it a toss, and enjoy! 

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