Spicy Santa Fe Steak Salad
If you like taco salads, then hold on to your seat. This bold Southwestern inspired dish is packed full of all the favorite Tex Mex ingredients. Paired with a homemade creamy jalapeño avocado Ranch dressing and deliciously seasoned carne asada, this salad just took taco night to a whole new level.
Week of Salads / Day Six
Bold, bright and delish!
A mix of smoky, sweet and spicy.
Elevate your store-bought ranch with this dressing!
This salad is all about bold flavors!
COST: $
Prep Time: 15 MIN
Cook Time: 10-15 MIN
Serving Size: 2-4
Tools
Chef’s Knife
Bowls (large and small)
Tongs
Food Processor or Blender
Grill or Grill Pan
Strainer
Ingredients
1 Head Romaine, chopped
2 Cups Green Cabbage, shredded
1/2 Cup Fire Roasted Corn, drained + rinsed
1/2 Cup Black Beans, drained + rinsed
1-3 Cuts of Carne Asada Steaks, grilled + chopped
1/4 TSP Cumin
1/4 TSP Paprika
1 Garlic Clove, minced
1 TSP Coarse Sea Salt
1 TSP Pepper
1/2 Lime, squeezed
1 Avocado, sliced
1/4 Cup Shredded Queso or Cotija Cheese
3-5 Tortilla Chips, crushed
Pico de Gallo:
1 Tomato, diced
1/2 Lime, squeezed
1/4 Red Onion, diced
1/2 Jalapeño, seeded and diced
Salt + Pepper to taste
1/3 Bunch Fresh Cilantro, chopped
Jalapeño Avocado Ranch:
1 Lime, squeezed
1/2 Jalapeño
1 TSP Sour Cream
1/4 Cup Ranch Dressing
1/4 Bunch Fresh Parsley
Salt + Pepper to taste
2 TBS Cup Olive Oil
1 Avocado, pitted
Instructions
1. Prep your steak by seasoning it with 1/4 TSP Cumin, 1/4 TSP Paprika, minced Garlic clove, 1 TSP Coarse Sea Salt, 1 TSP Pepper, and 1/2 Lime juice. Be sure to press into the meat, cover with saran wrap, and set aside until it comes to room temperature.
2. Make your dressing with the listed dressing ingredients in a food processor until creamy. Add lime juice and olive oil as needed until the consistency is where you want it. Set aside in a pourable container.
3. In a small bowl, prep your pico de gallo with the listed ingredients, set aside.
4. In a large bowl, add your chopped your lettuce and cabbage. Add the dressing and gently toss until coated. Add 2-3 scoops of the pico and toss again.
5. Grill the steak to your liking and let rest for a few minutes before slicing it up. I find chopping it into bite sized pieces makes for easier eating.
6. In the large bowl of lettuce, add the drained/rinsed beans and corn, along with the chopped steak. Toss and plate.
7. Top with the remaining pico, cheese, chips and slices of avocado. Enjoy!
Worth the spiciness!
