Tuesday, May 3, 2011

Steak Taco Salad

I have never been the sort to order "just a salad" at a restaurant. A salad has to be pretty darn special (and let's face it, deep fried!) in order to grab my attention enough to be eaten as a meal. On the day I made this meal, I was planning on making a turkey cutlet dinner with mashed potatoes and braised swiss chard. It was also in the 80s, and so as the day went on, I was less and less motivated to cook the hearty dinner I had planned. I stopped at the store for something I could throw on the grill and eat with a salad, saw a fantastic flank steak, and the idea for this Steak Taco Salad was born! I picked up some mixed Mexican vegetables in the freezer section (black beans, bell pepper, corn, onion and poblano). I rubbed the steak with the equivilant of one packet of taco seasoning (I used my homemade stuff) and grilled it to medium rare along with a sliced bell pepper. I served a large amount of mixed greens topped with the cooked frozen veggies, cheese and slices of steak. I topped this with a dressing made of about a 1/4 cup of ranch dressing to 1/4 tsp of chipotle chili powder. The dressing really made the salad. We enjoyed this with chips & salsa on the side (and I crumbled mine up into the salad, too).

1 comment:

  1. This makes me smile because some of my favorite restaurant orders are "just a salad." I feel like they have so many more ingredients than my home kitchen.