Southwest Steak Salad

1. 1

   Steak

2. 2

   Place steak in a one gallon zip close bag. Combine spices and oil in a small bowl. Pour mixture over steak. Seal bag and massage spices into meat. Marinate in fridge for at least one hour. Heat grill to about medium low. Cook steak 4-5 minutes on each side until about medium. Remove from heat and cover with foil. Let rest about ten minutes.

3. 3

   Roasted red pepper vinaigrette

4. 4

   Place peppers, cilantro, parsley, garlic, vinegar, salt, and pepper in a food processor or blender. Pulse until combined. Slowly stream in oil until all ingredients are well blended. Adjust salt and pepper to taste. Pour into gravy boat or cruet. Cover and refrigerate.

5. 5

   Salad

6. 6

   Rinse and drain lettuce. Pat or spin dry. Roughly, chop lettuce and place in large bowl. Add the rest of the ingredients and toss. Cover and refrigerate.

7. 7

   Croutons

8. 8

   Slice bread into 1/4-inch pieces. Place on cookie sheet and put under broiler. Toast on both sides until golden brown. Cut garlic in half and rub cut side on one side of each crouton. Add about one Tbs. of cheese on each crouton. Place under broiler until cheese melts.

9. 9

   This can be done on the grill.

10. 10

    Assemble the Meal

11. 11

    While Steak is marinating, prepare dressing and make salad. While the steak is cooking, make the croutons. After steak has rested, slice against the grain in thin slices. Toss the salad with the dressing and place the steak on top of the salad. Serve croutons on the salad or serve on the side. Eat and enjoy!!

No additional tips available.