Southwestern Steak Salad
- Total Time: varies
- Yield: 4 servings
- Category: Salad
- Cuisine: Mexican or Southwestern
Ingredients
- 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 Lime Dressing, as desired
- The rest of the Avocado from the dressing, sliced, 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
- salt to taste
Instructions
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.
Find it online: https://frugalhausfrau.com/2017/03/31/southwestern-steak-salad/