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Mexican Inspired Steak Salad

A perfect steak always hit so hard but paired with a crunchy, refreshing, and loaded salad makes for a wonderful dinner. We loved this combo of raw corn, creamy salad dressing, and hearty steak.

Mexican Inspired Steak Salad

Ingredients

  • 1 large bone in ribeye or steak of your chosing
  • 2 heads romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 2 ears fresh corn sliced off the cob
  • 2 shallots, sliced
  • 1 cup black beans
  • 1/2 -1 cup cojita cheese, crumbled
  • 1/4 cup olive oil
  • 2 medium shallots sliced
  • Scallions, chopped
  • Clinato, chopped
  • 1/2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic
  • Salt & Pepeper
  • 1/2 cup greek yogurt
  • 2 tbsp mayo
  • 1 whole head of roasted garlic
  • Diced jarred jalapenos, add as much as you can handle
  • Handful of cilantro
  • Juice of 1-2 limes, depending on how juicy they are
  • Salt & pepper

Preparation

  1. 1

    Start by prepping all your fresh ingredients and place them in your salad bowl, you can reserve a few toppings to go on top of the final salad - set in the fridge to keep cold

  2. 2

    Crispy shallots - add your 1/4 cup olive oil to a fry pan on medium heat, let this warm then add your shallots in batches to shallow fry...the shallots cook quickly to remove them 1 minute before you think they are done and set on a paper towel and top with salt

  3. 3

    For the steak, you want it to reach room temp before cooking so remove from the wrapping and generously salt & pepper it (a lot), you can add a dash of oil on the steak so the seasoning sticks

  4. 4

    We like cooking in a cast iron skillet and the trick is to get the skillet very very hot before adding your steak

  5. 5

    Add a little olive oil to the pan and once it's smoking, drop your steak, this will cook for about 3-5 minutes until a crust forms

  6. 6

    Flip your steak and add butter and garlic cloves (you can also add a hearty fresh herb like rosemary or thyme), wait 1-2 minutes and then start basting the steak with butter/garlic mixture

  7. 7

    The best way to test your steak is to feel it and compare it to your hand (use this article for reference - https://www.healthline.com/nutrition/steak-doneness-hand-method#how-to), we prefer ours medium rare

  8. 8

    Remove from the heat and let rest for 10 minutes before slicing into the steak, always against the grain

  9. 9

    Roasted garlic - cut off a thin layer of the garlic head too expose the tops of the bulbs, add a teaspoon of olive oil, salt & pepper and wrap in tinfoil - roast at 400 degrees for 30-45 minutes until the garlic is slightly brown and tender

  10. 10

    Combine all ingredients in a food processor, including the roasted garlic squeeze from the bulb

  11. 11

    Taste and season with salt and pepper

  12. 12

    Finally toss salad with dressing and ingredients minus the ones you reserved for topping and the crispy shallots

  13. 13

    Finish with fresh cilantro and scallions, crispy shallots, and sliced steak!