Even my husband will eat this salad!
- marinade:
- 1/2 tsp salt
- salt and pepper to taste
- 2 cloves garlic
- 2 sirloin steaks butterflied
- 1 tbl olive oil
- 3 tbl worsteshire sauce
- 2 tsp mustard dijon or yellow
- 3 tbl olive oil
- salad mix:
- corn as much as you want
- black beans as much as you want
- onion as much as you want , chopped
- tomato as much as you want , chopped
- 2 bags salad i use the spring mix
- Carbohydrate 12.68440625 g
- Cholesterol 142.88 mg
- Fat 52.7032875 g
- Fiber 3.86606264054775 g
- Protein 64.67434375 g
- Saturated Fat 17.5203275 g
- Serving Size 1 1 Serving (635g)
- Sodium 379.423 mg
- Sugar 8.81834360945225 g
- Trans Fat 5.55058250000002 g
- Calories 789 calories
Step-by-step
- Mix all marinate ingredients and set aside.
- Heat 1 tbl olive oil in skillet, season steaks with salt and pepper, and add them to hot skillet.
- Cook steaks to desired temperature.
- They should be thin so it shouldn't take long.
- Remove steaks and turn off stove.
- Add steaks to marinade mix and coat.
- Let them sit for at least 15 minutes.
- Remove steaks and slice them.
- Place steak on salad greens with other salad ingredients.
- Put marinade back in the skillet and heat on high for 1 minute.
- Pour marinade over salads.
- It serves as a dressing so none is needed.
Peppery spring greens coated in a warm reduction of Worcestershire, mustard, and garlic offset the rich char of thinly sliced sirloin and sweet corn. Too often, this composition fails because the meat hits a lukewarm pan or the dressing remains unheated. Temperature management dictates success here. Follow these technical guidelines to avoid common failures.
- Sear sirloin in a cast-iron skillet preheated to 450 degrees Fahrenheit to achieve proper Maillard browning without graying the interior.
- Rest the cooked steaks for 5 minutes before slicing perpendicularly to the muscle fibers.
- Reduce the leftover marinade in the hot skillet over high heat for exactly 60 seconds to emulsify the fats and mellow the raw garlic bite.
- Scale quantities proportionally by maintaining a 3-to-1 ratio of olive oil to Worcestershire sauce if multiplying the marinade for larger groups.
- Toss the salad base only after the warm dressing cools slightly to 120 degrees Fahrenheit to prevent the spring mix greens from wilting prematurely.
Proper execution relies on strict timing rather than guesswork. Accurate heat control transforms basic pantry staples into a cohesive meal.
