I think I might have been a little cruel this last week. I’ve been mercilessly teasing you with this Southwestern Steak Salad on some of my prior posts. It’s seriously delish. Seriously noteworthy. You’ll need to make this one; it has something for everyone.
The steak is from my post on Carne Asada Steak Tacos. That Carne is not your Momma’s Carne, or even your Mamás. Sorry to all you lovely Moms out there on both sides of the border – but it has to be said!!
That steak is kinda like Carne on steroids. But I hope if you made it, you made extra for this salad, although any great Mexican Style or Southwestern steak (or chicken) could go in this fantastic Southwestern Salad.
And then there’s the Avocado Cilantro Lime Dressing. I mean five minutes folks, five minutes to make. And the Roasted Corn and Black Bean Salsa. Fantastic! But I get a leg up on the salad by making the steak, corn & black bean salad and dressing for previous meals, then tossing those “planned leftovers” together.
And just to gild the lily, a little avocado and a tangle of lovely fried tortilla strips finish this salad off. I’d eat the salad just to indulge in those strips. Did I just admit that in public, lol? Sometimes a little extra sumpin’ like that will help the salad go down…okay bad paraphrase of Mary Poppins.
Steak is never the cheapest of meals, but both of the recipes, the tacos & this salad, I made with the Carne Asada help stretch it a bit. Both of these meals are a great way to stretch a pricier item like steak and divide it into multiple servings and multiple meals.
I have a rule of thumb on steak. If you have a stellar steak, a rich, buttery, delicious steak, do as little as possible to it. If you have a cheap cut or some old generic sale priced grocery store steak, give it as much help as you can. Look for salad greens in the head, where you’ll find them a lot cheaper than bagged and watch for sales on avocados, too.
Southwestern Steak Salad
- Carne Asada, as much or as little as you’d like, from my recipe (or any other recipe)
- Roasted Corn & Black Bean Salsa, about 1/2 cup per serving
- Avocado and Cilantro Dressing, as desired
- The rest of the Avocado from the dressing, slice, more if you’d like
- Romaine as desired, 2 to 3 cups
- A good sprinkling of cilantro, roughly chopped
- Strips from corn tortillas, as many as you’d like
- A good cup and 1/2 oil for frying, depending on pan size
Since most of these items are previously made, it gives you a leg up on this salad. Of course you can go through and make all the components just for the salad, but it is a good bit of work.
You can also substitute to your heart’s content. A store bought dressing, perhaps another type of salsa or a grocery store salsa instead of the salsa listed here.
To assemble the salad: Lay chopped Romaine in the center of a plate (4 plates) or a platter. Top with cilantro. Dollop with the salsa and dressing. Add the steak to one side, the avocado to another and top the whole thing off with the crunchy tortilla strips.
Here’s how to make the fried tortilla strips:
Cut tortillas into thin strips (try stacking them and using a pizza cutter for short work of it.)
Bring oil in a small saucepan with high sides up to 350 degrees F. Working in batches, if necessary, fry, stirring now and then until the strips are just golden brown. They will darken a bit more after being removed from the oil. Drain on paper towels or a paper bag. Salt as desired while still hot.
Inspired by a photo of an Applebee’s Salad.