Tex-Mex Steak Salad
I wanted to do something different with some leftover London Broil, and this is what I came up with. It was quick and easy, and the kids liked it as much as the adults!
I wanted to do something different with some leftover London Broil, and this is what I came up with. It was quick and easy, and the kids liked it as much as the adults!
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/3 cup extra virgin olive oil
- 1/2 cup corn
- 1 teaspoon balsamic vinegar
- 3 tablespoons lime juice
- 3 tablespoons cilantro
- 1/2 to 1 pound cooked steak, sliced very thin
- 4 cups shredded lettuce
- 1/2 cup black beans
- 10-12 cherry tomatoes, halved
- 1 cup mexican cheese, shredded
- 1 avocado, sliced (optional)
- 4 tablespoons honey
- 1/2 jalapeno pepper (optional) seeded and chopped
- corn chips or tortilla chips (optional)
- Carbohydrate 22.310732340489 g
- Cholesterol 0 mg
- Fat 9.0833089266681 g
- Fiber 3.88407915854734 g
- Protein 3.83408156463057 g
- Saturated Fat 1.27797516249264 g
- Serving Size 1 1 Serving (150g)
- Sodium 11.3935208339927 mg
- Sugar 18.4266531819416 g
- Trans Fat 0.320000708560084 g
- Calories 176 calories
Step-by-step
- In a jar with a tight-fitting lid, mix olive oil, juice, honey, vinegar, cilantro, garlic, ginger, and salt.
- Add chopped jalapeno if using, shake well, and refrigerate if not serving immediately.
- When ready to serve, mix approximately 8 tablespoons of the dressing with the lettuce in a large bowl and toss well.
- Add corn, beans, and tomatoes and toss again to combine.
- Divide between four plates and top with steak and cheese.
- Place remaining dressing on the side for people to add if they like.
- Serve with avocado slices and chips on the side.
Combining spiced grilled beef with crisp vegetables reflects the cross-border culinary traditions of Texas and Northern Mexico, where cattle ranching culture heavily influenced local produce pairings. Emulsifying the dressing inside a sealed jar relies on mechanical force to shear oil and acid into micro-droplets temporarily suspended by honey and seasonings. Shake the glass container vigorously for 30 seconds to achieve a stable temporary emulsion before pouring it over the greens.
Mastering Meat Texture and Doneness
Thinly slicing previously cooked beef across the muscle fibers shortens the strands of connective tissue, yielding tender bites rather than chewy strips. Gauge internal doneness without a thermometer by pressing the center of the protein: raw meat feels soft and spongy like the fleshy area beneath the thumb, medium-rare yields a springy resistance comparable to the palm near the base of the thumb, and well-done feels firm. Chilling the prepared dressing for at least 15 minutes allows the garlic powder and ground ginger to fully hydrate in the liquids, mellowing their raw potency.
- Separating the dressing prevents the shredded lettuce from wilting prematurely under the osmotic pull of the salt.
- Rinsing canned black beans thoroughly removes excess starch and metallic canning liquids before they contact the acid.
