Thursday was another great day to ring in the growing season here in Southern Wisconsin. I harvested both buttercrunch lettuce and spinach out of the garden this morning so apparently it's planting, growing, and harvesting season. Lots of weather happening all together is very Wisconsin.
By way of reminder, here's the lineup for this weeks 5 Dinner Salads in 5 Days Growing Season Celebration--
Monday: Nicoise (hooray)
Tuesday: Seared Tuna Salad with Cilantro and Ginger Vinaigrette (zippy)
Wednesday: Grilled Chicken with Antipasto Salad (rich and flavorful)
Thursday: Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette
Friday: Quinoa Apricot and Arugula Salad
Ingredients:
Tequila lime flank steak plus marinade (if you have time for the marinade)
-1- 1 1/2 grass-fed flank or skirt steak or something cost-effective that will respond well to marinade or light searing
-1/3 cup tequila
-1/4 cup olive oil
-1/4 cup lime juice
-1/2 teaspoon salt
-1/2 teaspoon pepper
-zest of a lime
Salad Ingredients
-3 1/2 - 4 cups salad greens
-1 bell pepper, sliced
-2 jalepenos, sliced (don't forget the seeds if you want to keep the spice up)
-1 avocado
-that's it. It's a rather low maintenance salad
Chile Lime Vinaigrette
-2 Tbsp tequila if you didn't already use it for the marinade
-2 tablespoons olive or sesame oil
-1 tablespoons rice or apple cider vinegar
-1/2 tablespoon red chili paste or chili oil
-the juice of 2 limes
-pinch of salt
-pinch of pepper
1. If you're making the marinade, mix all the ingredients together. Put them in a gallon plastic bag with the steak and marinate for 2 hours or even all day, flipping it a few times. If using disposable plastic isn't your thing, you can also use an airtight dish, pouring the marinade over the steak so it coats thoroughly. If you're not doing the marinade, skip this step.
2. Broil the steak, marinated or not. If you haven't used the marinade, made sure to slightly blacken the steak under the broiler while leaving it as moist as possible. Broil the steak on high for 2 1/2-3 minutes per side for medium rare or 4-5 minutes for medium well.
3. Let the steak rest while you get the rest of the meal ready. Leave it for 10-15 minutes on a cutting board to let the moisture run off so your salad doesn't get watery