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Mexican Steak Caesar Salad

Ingredients

Scale

Salad: 

2 hearts romaine lettuce, chopped 
2 cups frozen corn 
garlic powder, chili powder and cumin (as needed)
sea salt (as needed) 
avocado oil (as needed)
4 small taco-size tortillas, sliced 
1/4 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese (feta works, too)
4 5-6-oz sirloin steaks 
Kris’ Taco Seasoning (or favorite taco seasoning blend)

Avocado Caesar: 

1 ripe avocado, pitted 
1/3 cup sour cream or greek yogurt
4 tbsp lime juice
1 clove garlic, chopped
1 tsp worcestershire sauce 
1/4 tsp salt 

Instructions

1. For steak: remove from fridge 15 minutes prior to cooking. Season generously with taco seasoning. Let sit. 

2. Preheat oven to broil. Drizzle corn with oil and sprinkle generously with sea salt, chili powder, cumin and garlic powder. Broil for 8-10 minutes, flipping once until blistered. Once corn is finished, toss tortilla strips with a small amount of oil and sea salt. Broil 2-3 minutes, flipping once (watch carefully) until crisp. 

3. Heat oil in a cast-iron or grill pan to medium high. Sear steak for 3-4 minutes per side for rare. Add 1 minute per side for medium-rare, 2 minutes for medium or 3 minutes for well done. Let rest 10 minutes. 

4. To prepare dressing, combine all ingredients in a blender. Blend well, adding more water as needed to reach desired consistency. Taste for seasoning (you want it to taste a little extra salty!). 

5. Toss romaine with dressing. Top with corn, cilantro, cotija and sliced steak. Finish with tortilla strips.