Southwest Steak Salad
Submitted by Jacob Collins, Executive Chef, Moccasin Creek Country Club, Aberdeen, S.D.
Yield: 4 servings
Ingredients
3 ozs. chopped romaine
5 ozs. flat iron steak
to taste salt and pepper
to taste mesquite seasoning
1 oz. Simplot brand prepared corn and black bean mix
1 hard-cooked egg
6 halves cherry tomatoes
½ avocado, sliced
2 ozs. chipotle ranch dressing (see recipe below)
For the Chipotle Ranch Dressing:
1 pkg. Hidden Valley Ranch Dressing seasoning mix
2 qts. buttermilk
½ gal. heavy mayonnaise
2 cups sour cream
¼ cup Minor’s brand chipotle base
Mix ingredients together and let set overnight in cooler before using.
Procedure:
• Season steak with salt and pepper. Vacuum-pack and cook sous vide at 127º F for two hours.
• Sprinkle steak with mesquite seasoning and grill until medium rare. Let steak rest for two minutes before slicing across the grain.
• In a bowl toss romaine, corn mix, tomatoes and chipotle ranch dressing.
• Place salad in a large pasta bowl, with the avocado and egg sliced and shingled on the side.
• Place sliced steak on top of salad and serve.
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