SANTA FE STEAK SALAD
- 1 lb flank steak
RUB:
- 1/4 tsp EACH salt, pepper, garlic powder and chili powder
- 1 tsp brown sugar
- 1 tbsp canola oil
SALAD:
- 4 cup mixed salad greens
- 1/2 cup EACH black beans and corn
- 1 cup cherry tomatoes, halved
- 1/2 large English cucumber, chopped
- 1-2 avocado, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup dry-roasted peanuts, roughly chopped
- Optional garnish: corn chips
PEANUT LIME DRESSING:
- 1/2 cup canola oil
- 2 tbsp smooth peanut butter
- juice of 1 lime
- 1/4 tsp minced garlic
- 1 minced garlic
- 1 tbsp honey
- Salt and pepper
Incorporate rub ingredients and sprinkle evenly on both sides of the steak, drizzle with oil and set aside in the refrigerator to marinade 4 hours minimum to 12 hours maximum. Add all dressing ingredients and blend together, set dressing aside. Place marinated flank steak on medium heat grill; sear each side until the internal temperature reaches 145˚F or (63˚C). Allow the steak to rest 5-10 minutes, slice against the grain into strips. Combine all salad ingredients together, dress salad with dressing and top with barbecued flank steak strips. Garnish with corn chips and a lime wedge.
Recipe developed and written by Adriana Barros PHEc