MainsMarch 23, 2017

Southwestern Flank Steak Salad #2

Name: Southwestern Flank Steak Salad #2
Ingredients: 1 head romaine; 1 cup cherry tomatoes, cut in half; 2 tbs pepitas; 1/4 cup red onion, thinly sliced; 1/4 cup olive oil; 2 tbs olive oil; 1 tbs kosher salt; canola oil; 1 lb flank steak; 3 limes juice and zest; 1/2 cup cojita, crumbled; 1 small baguette, cubed; Avocado Dressing

A variation of the other southwestern flank steak salad. It has a different dressing and adds some croutons.

A variation of the other southwestern flank steak salad. It has a different dressing and adds some croutons. You could switch this dressing with the other one and create #3

Mise en Place

Veggies

1 headromaine
1 cupcherry tomatoes, cut in half
2 tbspepitas
1/4 cupred onion, thinly sliced

Staples

1/4 cupolive oil
2 tbsolive oil
1 tbskosher salt
canola oil

Meats

1 lbflank steak

Fruits

3 limesjuice and zest

Cheese

1/2 cupcojita, crumbled

Bread

1 smallbaguette, cubed

Recipe

Avocado Dressing

Equipment

1big plastic bag
1skillet, medium hot
2bowls
1sous vide, set to 131, optional

Directions

Mix 1/4 cup olive oil, lime zest, and 2/3rds of lime juice in baguette
Season steak with salt, add to bag and marinade for at least 1 hour
Make avocado dressing, stash in fridge
Sear steak in skillet with a bit of oil. About 5-7 minutes per side. Flip every couple of minutes till meat hits 133
Put steak in vacpack on medium suck. Put in bath for 1.5-2 hours. When done, evac from bag, pat dry and sear till browned
let steak rest 10 minutes
while steak is resting, wipe pan clean.
Toss baguette cubes in 2 tbs olive oil, salt, and pepper
Brown cubes in skillet to make crutons, you want to burn them just a touch. When done let cool a bit
Toss lettuce, tomatoes, pepitas, and red onion with dressing
Slice steak against the grain
Toss crutons with salad
Plate salad, lay steak on top, crumble cojita on top
serve

#Salad #Beef