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 |