Marinated Steak Salad
Ingredients:
- olive oil, divided - 2 T
- onion, sliced thin - 1
- red bell pepper, sliced thin - 1
- orange bell pepper, sliced thin - 1
- green bell pepper, sliced thin - 1
- chopped romaine lettuce - 8 cups
- avocado, halved, peeled, sliced thin - 1
- Lime dressing --
- cilantro, stems removed - 1 cup loosely packed
- sour cream - 1/2 cup
- mayonnaise - 2 T
- garlic - 2 cloves
- lime juice - from 1 lime
- salt - pinch
- olive oil - 1/4 cup
- apple cider vinegar - 2 T
- Prepare steak --
- olive oil - 1/4 cup
- garlic, minced - 2 cloves
- lime juice - from 1 lime
- ground cumin - 1 tsp
- chili powder - 1 tsp
- dried oregano - 1 tsp
- onion powder - 1/2 tsp
- Kosher salt and fresh ground black pepper - to desired taste
- flank steak - 2 pounds
Instructions:
Prepare dressing -- in a food processor, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt. With processor running, slowly add olive oil and vinegar until emulsified; set aside.
Prepare marinade --- in a bowl, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder; season to taste with salt and pepper.
Place steak in a gallon size Ziploc bag add marinade; marinate for at least 45 minutes, turn bag occasionally. Drain marinade and discard.
In a skillet, heat 1 T olive oil over medium high heat. Add steak, cook steak, flipping once, to preferred temperature, 3 - 4 minutes per side for medium rare. Remove from heat, cover, let rest for 10 minutes before thinly slicing against the grain.
Add onion to skillet, cook, stir often, until onions become translucent and slightly caramelized, 7 - 8 minutes; set aside.
Add 1 T olive oil to skillet, heat. Add bell peppers, cook, stir often, until soft and slightly caramelized, about 8 - 10 minutes; set aside.
Assemble -- place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado.
Serve immediately with lime dressing.
