Steak Cobb Salad With Lime Vinaigrette Food

SOUTHWESTERN STEAK SALAD WITH LIME VINAIGRETTE

Steps:

• Cut your steak into thin slices. Toss them in a Ziploc bag with all marinade ingredients. Seal. Lay flat. Massage the bag with your fingers to make sure the marinade is evenly distributed throughout the steak. Let the marinade work it's magic for at least 30 minutes.
• Add olive oil to a skillet on medium to medium high heat.
• Chop your peppers and onion into strips. Place them in the hot skillet. They're done when they've started to wilt and have some nice browning.
• Remove cooked peppers and onions from heat and set aside.
• Add your sliced marinaded steak to the same skillet. Sear and cook according to your preferences. Because the steak is already cut it will cook fast no matter how you like it.
• To assemble the salad, divide your chopped lettuce into bowls. Top with tomatoes, avocados, and pistachios. Add peppers, onions, and steak.
• Combine all Lime Vinaigrette ingredients in a jar and shake. Drizzle over each finished salad when you're ready to serve!

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
• For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
• For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
• Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
• Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

STEAK COBB SALAD WITH DIJON VINAIGRETTE

Steps:

• For steak marinade: In a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Place steak in a reseable plastic bag and pour marinade over steak slices. Seal bag; turn to coat steak slices; set in a shallow dish and marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
• Preheat broiler. Drain steak slices, discarding marinade. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree), turning once halfway through broiling. At this point season with salt and pepper, if desired. Cool slightly; cut into thin slices.
• To serve: Arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad.
• To make Dijon Vinaigrette: In a small bowl, white balsamic vinegar or white wine vinegar; Dijon mustard; garlic, minced, sugar, salt and pepper. Add olive oil in a slow steady stream, whisking constantly.