Latin Style Flank Steak Salad with Lime Vinaigrette
| Serves | 1 |
|---|---|
| Ingredients | Beef, Fruit, Vegetables |
| Menu Part | Salad |
| Cuisine Type | American |
Source: Grandview Medical Center (Dayton, Ohio)
A fresh lime vinaigrette completes this salad of marinated flank steak and housemade pico de gallo.
Ingredients
3 oz. romaine lettuce, chopped
3 oz. corn pico de gallo (recipe follows)
3 oz. wild rice, precooked
3 oz. flank steak, marinated (recipe follows)
1 1/2 oz. cheese
5 plantain chips, housemade or purchased
1/2 oz. sliced jarred jalapeños
2 oz. lime vinaigrette (recipe follows)
Flank Steak Marinade
Yield: 12 3-ounce portions
1/4 cup olive oil
2 tbsp. lime juice
1/2 cup Minor’s Adobo Base
3 lb. flank steak
Corn Pico de Gallo
Yield: 2 quarts
3 1/2 cups corn
2 cups tomatoes, small dice
2 medium red peppers, small dice
2 medium green peppers, small dice
1 tbsp. olive oil
1 tbsp. cumin
1/4 cup lime juice
1/4 cup fresh cilantro, minced
Salt and pepper to taste
Lime Vinaigrette
Yield: 36 ounces
1 shallot, quartered
13 garlic cloves
1 jalapeño, seeds removed, rough chopped
1 1/2 cups lime juice
1 tbsp. Dijon mustard
3 dashes Tabasco sauce
1/4 cup sugar
2 cups salad oil
Salt and pepper to taste
Steps
- Arrange lettuce on bottom of plate or container.
- In one corner, place pico de gallo on top of lettuce.
- Moving clockwise, place rice, steak and cheese in each corner.
- In center, arrange plantain chips and jalapeños. Drizzle with lime vinaigrette or place vinaigrette in 2-ounce soufflé cup for grab and go.
Flank Steak Marinade
- Mix olive oil, lime juice and base together to create marinade.
- Coat steak with marinade; marinate for 24 hours.
- Remove from marinade, season with salt and pepper.
- Grill to desired doneness; let meat rest then thinly slice on bias against grain. Refrigerate until ready for use.
Corn Pico de Gallo
- Combine all ingredients; toss until fully incorporated. Season with salt and pepper.
- Refrigerate until ready for service.
Lime Vinaigrette
- Combine first seven ingredients together; blend with immersion blender or in food processor.
- When mix is smooth, slowly add oil until fully incorporated.
- Adjust seasonings with salt and pepper; refrigerate until ready to use.