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
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
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
|
You know what a diced pepper looks like but here's a picture in case you forgot
|
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
|
|
|
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!!
RSS Feed
