Grilled Steak Stacked Tex Mex Salad Recipes
GRILLED STEAK STACKED TEX MEX SALAD
Provided by Think Beef
Number Of Ingredients 15
Steps:
- Pat steak dry and brush with oil; season all over with salt and pepper. Cook in hot non-stick or cast iron fry-pan or grill over medium-high heat for 10 to 12 minutes turning twice or more for medium-rare doneness. Let steak rest for at least 5 minutes before carving into thin slices.
- While steak rests, make the dressing: mash avocado with potato masher until smooth. Stir in green onion, ¼ cup water, lime juice and mayonnaise. Season with salt and pepper to taste.
- Divide dressing evenly among four 1 L mason jars. Divide veggies and meat among the jars, layering in the following order: sweet peppers, tomatoes, onion, beans, corn, chips, cheese, beef and salad greens.
- Seal tightly and keep refrigerated for up to 3 days. Shake before serving or pour out into salad bowl to combine before eating.
TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING
Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.
Provided by Amanda Frederickson
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 48m
Yield 2
Number Of Ingredients 22
Steps:
- Preheat a grill pan or skillet over medium-high heat until just barely smoking.
- Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
- Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
- Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
- Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.
Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g
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- Preheat the grill over medium-high heat. Brush the flank steak with olive oil and season with salt and pepper. Grill the meat for 5 to 6 minutes per side for medium (about 145 degrees Fahrenheit on a meat thermometer). Let rest for 5-10 minutes, then thinly slice against the grain and set aside.
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