Summer is all about quick, easy, healthy meals. I hate heating up the stove or oven for anything during the summer, because (duh) it’s already hot.
Plus, I’m a mom! Stuff has to be fast to exist in our house, because you don’t want to hear the whine fest of two hangry toddlers. However, just because it’s fast doesn’t mean it has to come in a bag from the drive-thru.
Just like my girl, Rachael Ray, says on 30-Minute Meals – you’ve always got time for a great meal!
Southwestern Steak Salads (THM S)
- 1 1-lb top sirloin filet
- 4 limes
- 1 red bell pepper
- 1 ripe avocado
- 1 tomato
- 1/2 red onion, sliced
- radishes, sliced
- cucumbers, sliced
- mixed greens (I used a mix of romaine, red leaf lettuce, and baby spinach)
- 2 tsp ground coriander
- 1/2 – 1 tsp ground chipotle chile powder
- 1 tsp garlic powder
- salt and pepper
Start by marinading the steak. Add the zest and juice of 2 of the limes and the spices (coriander, chile powder, garlic powder, salt and pepper) to a glass dish and add the sirloin on top. Toss the sirloin around in the marinade to coat it evenly, cover and refrigerate until time to cook.
An hour or so ahead, roast your red pepper. You can buy jarred, but it’s cheaper to do it yourself. Place the red pepper in a small, foiled lined pan and drizzle with EVOO. Rub it with your hands to coat the whole pepper, and put it under a hot broiler preheated to “normal.” Blister the pepper on both sides – black is TOTALLY ok! That’s flavor. The process usually takes about 10 minutes, so stay close and watch carefully. Set the pepper aside to cool, so that the outer skin separates from the flesh. Once cooled, peel the outer skin away from the pepper (save it for homemade broth! It adds wonderful flavor.), core, seed, and slice the pepper.
When it’s time to grill the steak, remove it from the fridge about 7-10 minutes ahead to take the chill off. Place it onto some paper towels, and blot it dry. The flavor will stay, but you don’t want the liquid. A dry steak is going to be a well caramelized steak.
Rub the steak with salt and pepper, and place it into a preheated (medium) cast iron skillet. No oil needed! Keep the pan and the steak dry and you’ll get phenomenal color and flavor. Grill to desired doneness – mine was about an inch thick and took 4-5 minutes on each side for medium doneness. *NOTE: On side 2, add 1 Tsp of butter to the top of the filet to keep moisture.
When the steak is done, set it aside on your cutting board to rest for 4-5 minutes. This is important, don’t skip it! Resting is important for moist meat.
While the steak is ready, get your salad put together. Use just 1/2 the avocado on each salad. Make the vinaigrette – juice of 2 limes, salt, pepper, and 2 Tsp EVOO, shake or whisk together. Slice the steak into strips, place onto the salad, and drizzle with 2 Tsp of the vinaigrette. Toss and enjoy!