Mexican Steak Salad with Creamy Cilantro Dressing

created this salad to use up leftovers from Steak Tacos. The steak recipe is included here as well to make on its own.

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Name: Mexican Steak Salad with Creamy Cilantro Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: ***STEAK***; 1/2 cup packed fresh cilantro leaves; 3 medium Garlic cloves roughly chopped; 3 medium Scallions roughly chopped; 1 medium Jalapeno Pepper stemmed and roughly chopped; 1/2 teaspoon Ground cumin; 1/4 cup avocado oil or other neutral tasting oil; 1 1 1/2 - 1 3/4 pound Sirloin Or Flank Steak trimmed or excess fat and cut lengthwise (with grain) into 4 equal pieces; 1 tablespoon Kosher Salt; 1/2 teaspoon Sugar; 1/2 teaspoon Freshly ground pepper; 2 tablespoons avocado oil; ***DRESSING***; 3 medium Garlic cloves minced; 1 medium Jalapeno Pepper stemmed, seeded, and chopped; 1 Scallion chopped (both white and green parts); 1 medium Lime juiced; 1 bunch (1 cup packed) Cilantro thick stems removed; 1/2 cup Sour cream or greek yogurt; 1/2 teaspoon Sea Salt; 1/4 teaspoon Freshly ground pepper; 3 tablespoons EVOO or avocado oil; ***SALAD***; 8 cups baby spring mix or favorite greens; 1/4 small Red onion sliced; 2 small Avocados chopped; 3/4 cup cherry or grape tomatoes halved; 1/4 cup pumpkin seeds toasted in dry pan until fragrant; 1/4 cup cojita cheese or mexican cheese

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INGREDIENTS

***STEAK***
1/2 cup packed fresh cilantro leaves
3 medium Garlic cloves ; roughly chopped
3 medium Scallions ; roughly chopped
1 medium Jalapeno Pepper ; stemmed and roughly chopped
1/2 teaspoon Ground cumin
1/4 cup avocado oil ; or other neutral tasting oil
1 1 1/2 - 1 3/4 pound Sirloin Or Flank Steak ; trimmed or excess fat and cut lengthwise (with grain) into 4 equal pieces
1 tablespoon Kosher Salt
1/2 teaspoon Sugar
1/2 teaspoon Freshly ground pepper
2 tablespoons avocado oil
***DRESSING***
3 medium Garlic cloves ; minced
1 medium Jalapeno Pepper ; stemmed, seeded, and chopped
1 Scallion ; chopped (both white and green parts)
1 medium Lime ; juiced
1 bunch (1 cup packed) Cilantro ; thick stems removed
1/2 cup Sour cream ; or greek yogurt
1/2 teaspoon Sea Salt
1/4 teaspoon Freshly ground pepper
3 tablespoons EVOO or avocado oil
***SALAD***
8 cups baby spring mix ; or favorite greens
1/4 small Red onion ; sliced
2 small Avocados ; chopped
3/4 cup cherry or grape tomatoes ; halved
1/4 cup pumpkin seeds ; toasted in dry pan until fragrant
1/4 cup cojita cheese or mexican cheese

INSTRUCTIONS

make the steak: using a dinner fork, poke each piece of the cut steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces evenly with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.

Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and sear until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

FOR THE DRESSING: add all of the ingredients except the oil to a blender. Blend until almost smooth. With the blender running a lowest speed, slowly add the oil. Blend until smooth. Store in sealed jar up to 1 week.

TO MAKE THE SALAD: Separate the salad ingredients, spring mix through tomatoes, into four large salad bowls. Top with the sliced steak, and sprinkle with the pumpkin seeds and cheese. Drizzle the dressing over all and serve.

You can also dump all of the salad ingredients into a large salad bowl, toss with the dressing and divide into bowls, then top with the steak, seeds, and cheese, but its not a pretty :)

NOTES

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Mexican Steak Salad with Creamy Cilantro Dressing

***STEAK***
1/2 cup packed fresh cilantro leaves
3 medium Garlic cloves roughly chopped
3 medium Scallions roughly chopped
1 medium Jalapeno Pepper stemmed and roughly chopped
1/2 teaspoon Ground cumin
1/4 cup avocado oil or other neutral tasting oil
1 1 1/2 - 1 3/4 pound Sirloin Or Flank Steak trimmed or excess fat and cut lengthwise (with grain) into 4 equal pieces
1 tablespoon Kosher Salt
1/2 teaspoon Sugar
1/2 teaspoon Freshly ground pepper
2 tablespoons avocado oil
 ***DRESSING***
3 medium Garlic cloves minced
1 medium Jalapeno Pepper stemmed, seeded, and chopped
1 Scallion chopped (both white and green parts)
1 medium Lime juiced
1 bunch (1 cup packed) Cilantro thick stems removed
1/2 cup Sour cream or greek yogurt
1/2 teaspoon Sea Salt
1/4 teaspoon Freshly ground pepper
3 tablespoons EVOO or avocado oil
 ***SALAD***
8 cups baby spring mix or favorite greens
1/4 small Red onion sliced
2 small Avocados chopped
3/4 cup cherry or grape tomatoes halved
1/4 cup pumpkin seeds toasted in dry pan until fragrant
1/4 cup cojita cheese or mexican cheese

FOR THE STEAK: make a paste by pulsing the cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chopped, ten to twelve 1-second pulses, scraping down sides as necessary. Add the 1/4 cup avocado oil and process until mixture is smooth and resembles pesto, about 15 seconds, scraping down sides of work bowl as necessary.
make the steak: using a dinner fork, poke each piece of the cut steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces evenly with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.
Scrape herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until smoking. Place steak in skillet and cook until well browned, about 3 minutes. Flip steak and sear until second side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.
FOR THE DRESSING: add all of the ingredients except the oil to a blender. Blend until almost smooth. With the blender running a lowest speed, slowly add the oil. Blend until smooth. Store in sealed jar up to 1 week. 
TO MAKE THE SALAD: Separate the salad ingredients, spring mix through tomatoes, into four large salad bowls. Top with the sliced steak, and sprinkle with the pumpkin seeds and cheese. Drizzle the dressing over all and serve.
You can also dump all of the salad ingredients into a large salad bowl, toss with the dressing and divide into bowls, then top with the steak, seeds, and cheese, but its not a pretty :)

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 4 Servings

Calories: 299
Calories from Fat: 248 (83%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 4.7g
Cholesterol 8.4mg		3 %
Sodium 1288mg		44 %
Potassium 255.1mg		7 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 2g	8 %
	Sugars, other 10.1g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 299

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