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Southwestern Steak Salad

Here’s a simple salad that is great for the winter when ripe tomatoes are no where to be found. It’s also a great way to stretch a steak. You can use whatever steak is on sale or that you prefer. This time around we used Shell Steaks. Flank steak would be great, even London Broil sliced nice and thin. And of course, you can switch out the beef for chicken if you’re looking to cut the fat.

I served this the other night to my friends during our little blogging class at my house. Everyone loved it and wanted the recipe up on Jersey Bites, so here you go. This recipe served 5 with nothing left for seconds.

INGREDIENTS

Medium Red Onion, sliced thin
3 Tablespoons butter
1 Tablespoon Olive Oil
1 and 1/2 bags of pre-washed salad (your favorite or whatever is on sale)
1 cup of frozen corn, cooked
1 cup black beans rinsed
1/2 cup crumbled Feta Cheese
2 ripe Avocados sliced into 1 inch cubes
The juice of one lime
1 small jar of Roasted Red Peppers cut into bite size pieces
2 pieces Frozen Texas Toast, cooked and cut into cubes
2 Shell Steaks, 1 small flank steak or other steak of choice
McCormick Steak Seasoning
Good Seasons Italian Dressing made with Balsamic Vinegar and Extra Virgin Olive Oil.

DIRECTIONS

Bring steaks to room temperature.

Caramelize Red onion (see instructions below) in Butter, approximately 20 minutes. While onion is cooking, chop red peppers and add to large salad bowl with lettuce, corn, black beans, and Feta. Cube avocado and drizzle with lime juice to keep from browning. Add to salad mixture.

Season both sides of steaks with McCormick Steak Seasoning and grill to your liking. While steaks are grilling cook Texas Toast according to package directions.

Toss salad with dressing. Slice steaks after they have rested for 10 minutes. Plate each salad and top with sliced steak, croutons and caramelized onions and enjoy.

Directions for Caramelized Onions.

Heat 3 tablespoons of the butter and 1 Tbs. olive oil in a large non-stick skillet. Saute onions on med-low until caramelized. (To do this right, the temp needs to be low, you are not trying to fry the onions, and it can take up to a half an hour depending on how many onions you are cooking but the payoff is so worth it. You’ll know when they’re done because they will have a caramel color. Caramelized onions are my favorite thing in the whole world. I add them to salads, on top of steaks, burgers, you name it.)

Sunday, February 15th, 2009, by Deborah Smith, Executive Editor and is filed under "Meats, Side Dish ". You can leave a response here, or send a Trackback from your own site.