Skirt Steak Salad with Poblano-Avocado Dressing
Warm, seasoned beef complements a crisp green salad drizzled with a creamy, poblano-spiked dressing. For a delicious lunch to go, spread a whole-wheat tortilla with dressing, layer the remaining ingredients, and roll.
Ingredients
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 pound skirt steak, trimmed of all visible fat cooking spray
1 tablespoon extra virgin olive oil
1 medium red onion, halved and sliced long and thin
1 cup frozen corn kernels
1 head romaine lettuce, cleaned and torn
6 ounces yellow or red radishes
1 pint grape tomatoes, halved
6 tablespoons crumbled blue cheese
Poblano-Avocado Dressing
2 small poblano chilies
3 tablespoons fresh lime juice
1 small avocado, pitted and peeled
1 small garlic clove
1/4 cup water
1 tablespoon extra virgin olive oil
3/4 teaspoon kosher salt
Nutrition Facts
Per serving: 322 calories, 53% fat (19.5 g; 5.7 g saturated), 23% carbs (19 g), 24% protein (20 g), 6 g fiber, 95 mg calcium, 3.2 mg iron, 860 mg sodium.Read more Healthy Recipes.
Directions
1. To make the dressing, place chilies in a foil-lined baking pan; broil on high for 5 minutes on each side or until browned and blistered all over. Allow chilies to cool slightly, then transfer to a zip-top plastic bag; seal and let stand for 10 minutes. Using plastic gloves, stem, peel, and seed chilies.2. Place chilies, lime juice, avocado, garlic, water, 1 tablespoon oil, and 3/4 teaspoon salt in a blender or food processor. Process until smooth; add more water if dressing is too thick. Cover and chill until ready to serve.
3. In a bowl, combine 1 teaspoon salt with pepper, cumin, and cinnamon. Rub spice mix into both sides of steak.
4. Coat a large skillet with cooking spray over medium-high heat. Add steak, and cook for 5 minutes on each side or to desired doneness. Remove from pan, let stand for 10 minutes, then slice thin.
5. Heat 1 tablespoon oil in the skillet over medium-high heat. Add onion; saute until tender, about 7 minutes. Add corn; saute for 2 minutes. Add sliced beef, saute for 1 minute, then remove pan from heat.
6. To serve, divide lettuce, radishes, tomatoes, beef mixture, and cheese evenly on 6 plates. Drizzle 3 tablespoons of dressing over each salad. Serve immediately.
