A variation of the other southwestern flank steak salad.  It has a different dressing and adds some croutons.  You could switch this dressing with the other one and create #3


 

 

Mise en Place
VEGGIES STAPLES
1 head romaine 1/4 cup olive oil
1 cup cherry tomatoes, cut in half 2 tbs olive oil
2 tbs pepitas 1 tbs kosher salt
1/4 cup red onion, thinly sliced canola oil
MEATS FRUITS
1 lb flank steak 3 limes juice and zest
CHEESE BREAD
1/2 cup cojita, crumbled 1 small baguette, cubed
RECIPE
Avocado Dressing

Equipment
1 big plastic bag
1 skillet, medium hot
2 bowls
1 sous vide, set to 131, optional

Directions
Step Action
1 Mix 1/4 cup olive oil, lime zest, and 2/3rds of lime juice in baguette
2 Season steak with salt, add to bag and marinade for at least 1 hour
3 Make avocado dressing, stash in fridge
4 – stovetop Sear steak in skillet with a bit of oil. About 5-7 minutes per side. Flip every couple of minutes till meat hits 133
4 – sous vide Put steak in vacpack on medium suck. Put in bath for 1.5-2 hours. When done, evac from bag, pat dry and sear till browned
5 let steak rest 10 minutes
6 while steak is resting, wipe pan clean.
7 Toss baguette cubes in 2 tbs olive oil, salt, and pepper
8 Brown cubes in skillet to make crutons, you want to burn them just a touch. When done let cool a bit
9 Toss lettuce, tomatoes, pepitas, and red onion with dressing
10 Slice steak against the grain
11 Toss crutons with salad
12 Plate salad, lay steak on top, crumble cojita on top
13 serve

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