Time: 1 hour 40 min.
Complexity: easily
Servings: 6

This recipe uses an inexpensive London broiler steak, which stands up to a strong marinade and high-heat cooking, yet is large enough to serve several people. A little good cheese, like Pepper Jack, some fresh avocado, and grilled peppers, along with strips of steak in a cilantro vinaigrette, make for a delicious salad. The finishing touch is a topping of crispy tortilla chips.

Ingredients:

Steak

• 2 tbsp vegetable oil + extra for greasing the grill pan
• 2 tablespoons Worcestershire sauce
• 1 tbsp. chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Juice of 1 lemon
• 2 cloves garlic, crushed
• 1 green onion, cut into 5 cm pieces.
• Coarse salt and freshly ground black pepper
• 900 g of grilled London broiler steak
• 1 bell pepper, cut in half
• 1 small red onion, halved
• 1/4 tbsp. grated parmesan
• 1 container (125 g) of salad mix
• 2 avocados, halved and pitted, sliced
• Tortilla, cut into small strips, for serving

Vinaigrette dressing

• 1/4 cup fresh cilantro leaves, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 tsp ground cumin
• Zest and juice of 2 limes
• 2 cloves of garlic, grated

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, sweet pepper, Avocado, lime juice, cilantro, red onion, salad mix, Worcestershire sauce, paprika, oregano, chili seasoning, cumin, tortilla

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Preparation:

Step 1
• Steak:
  
  Place a large zip-lock bag in a medium saucepan and pull the edges of the bag over the rim of the pan to open it. In the bag, combine the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, green onions, 1 teaspoon salt, and 1 teaspoon black pepper. Add the meat and seal the bag tightly. Remove the bag from the pan and massage the meat with your hands, thoroughly coating it with the marinade. Place the bag flat on a cutting board and marinate the beef at room temperature for 1 hour, turning the bag over after 30 minutes. You can also refrigerate the marinated steak overnight. Let it sit at room temperature for 20 minutes before grilling.
Step 2
• Remove the steak from the bag and discard any stuck-on garlic and green onions. Place a grill pan over high heat and cook until smoking, about 3 minutes. Or, preheat a grill to high heat. Lightly oil the pan. Place the steak in the center of the pan and cook until browned on the underside, about 5 minutes. Flip the steak and continue cooking until an instant-read thermometer inserted into the center of the steak reads 125°F to 125°F (48°C to 51°C), another 3 to 5 minutes. Transfer the steak to a cutting board and let it rest for 10 minutes.
Step 3
• Vinaigrette dressing:
  
  While the steak is cooling, combine the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Transfer half of the dressing to a small bowl and set aside.
Step 4
• Salad:
  
  In a large bowl, combine the bell pepper and onion with the dressing and toss until well coated. Place the onion, cut side down, and the pepper, skin side down, in the same grill pan and grill over high heat for about 4 minutes. Transfer to the same cutting board as the steak. Slice the pepper into strips.
Step 5
• Add the remaining dressing back to the large bowl. Add the grated cheese and salad greens and toss. Transfer the salad to a large serving platter. Top with the roasted peppers.
Step 6
• Trim the stems from the onion halves and slice the onions into thin half-rings. Arrange them on top of the salad. Thinly slice the steak across the grain and arrange it in the center of the salad. Arrange the avocado slices around the edge of the dish, then top the salad with tortilla strips.

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