Steak Salad with Tomato Vinaigrette

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4 - 6

This hearty meat salad features juicy lettuce, tender avocado, sweet tomatoes, crisp jicama, crumbled queso fresco, and thinly sliced grilled New York strip steak with a herby crust. Along with the steak, grilled red onions add a rich, vibrant flavor. The highlight is a tomato vinaigrette with cherry tomatoes and adobo sauce, which ties everything together. This salad recipe is perfect for picnics.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steak

2 boneless New York strip steaks (approximately 2.5 cm thick; 0.6 kg total)
2 tsp chili powder
2 tsp light brown sugar
1 tsp ground cumin
1 teaspoon smoked paprika
1 red onion, sliced into 0.5 cm thick rings.

Vinaigrette dressing

0.5 cups cherry tomatoes
Juice of 3 limes
2 teaspoons adobo sauce (from a jar of chipotle peppers)
1 teaspoon of honey
1/4 cup unrefined olive oil

Salad

2 small heads Boston lettuce, leaves torn
1 avocado, diced
0.7 kg of tomatoes of different non-hybrid varieties, cut into pieces
Half a small jicama, peeled and cut into thin strips
1 cup crumbled queso fresco
0.5 cup fresh cilantro

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Cook the steakPreheat the grill to medium heat. In a small bowl, combine the chili powder, brown sugar, cumin, and smoked paprika. Season the steaks with salt and black pepper and rub with the spice mixture.
Prepare the vinaigrette dressingIn a blender, blend the cherry tomatoes, lime juice, adobo sauce, and honey until smooth. With the blender running, add the olive oil and blend until smooth. Season with salt and pepper to taste.

Brush the steaks with olive oil and grill for 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Meanwhile, brush the red onion slices with olive oil and sprinkle with salt and black pepper. Grill the onion, turning occasionally, until softened and crisp-brown, about 8 minutes. Thinly slice the steak across the grain. Coarsely chop the onion.
Assemble the saladArrange the lettuce leaves among plates. Top with the onions, steak, avocado, tomatoes, jicama, and queso fresco. Drizzle with about half the vinaigrette and sprinkle with cilantro. Serve with the remaining dressing.

Categories: