Platonic Paleo
  • Blog
  • About
  • Contact
  • Real Food and Leftovers

Chili Lime Steak Salad with Boozy Salad Dressing

5/26/2016

2 Comments

 
5 Dinner Salads 5 Dinners 5 Days: Thursday - Chili Lime Steak Salad with Boozy Salad Dressing
Picture
Who knew you could celebrate Thirsty Thursday with salad dressing? I knew I went to college for a reason. This salad is everything and more if you've got time to throw together a marinade *but* can still be everything good if you don't.

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

Directions:
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
4. Chop your peppers into bite-sized pieces, slice your avocado, and get your greens ready
Picture
You know what a diced pepper looks like but here's a picture in case you forgot
Picture
Please excuse the shadow of my thumb, I had to reverentially hold up the dressing
5. Assemble the dressing. If you didn't add the tequila to the marinade, add it to the dressing. If you did add it to the marinade, and you're 21 or older, it's ok to add it anyway. Whatever works for you.
6. Assemble the salad minus the steak. Be as artful as you feel like
Picture
Picture
7. Once your salad is assembled, add the rested steak pieces to the salad. Then drench with the dressing. Toss if you like; the flavors will permeate the salad quite well either way
Enjoy! Depending on the amount of steak used, this salad feeds 2-3 adults. How did this go for you? Leave something in the comments with what you added to the recipe to make it even more fun. Stay tuned for another fantastic salad tomorrow evening!!
2 Comments
MegMarq
5/26/2016 10:25:19 pm

Can't wait to try! Your narrative makes me feel like I'd be cooking this with you, a big plus 👍

Reply
AHall link
5/28/2016 10:15:01 am

Thanks for the love, Meg!!

Reply



Leave a Reply.

    Picture

    About the Author

    Hi, I'm Amanda, a competitive strength athlete, CrossFitter, and extremely slow distance runner in beautiful Madison, Wisconsin. I believe that your food is already perfect, so you and and your cooking don't have to be. Read on for great, totally doable recipes with step by step instructions and tips, and remember that you are worth great nutrition and wellness.

    Archives

    October 2020
    August 2019
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    March 2016
    February 2016
    January 2016
    September 2015

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.