SOUTHWEST STEAK SALAD

Ingredients

STEAK RUB

3 tbsp Whole Spice Smoked Paprika
2 tbsp Dark Brown Sugar
1 tbsp Kosher Salt
2 tbsp Whole Spice Ground Black Pepper
1 tbsp Whole Spice Garlic Powder
1 tbsp Whole Spice Onion Powder
2 tsp Dried Oregano
1 tsp Whole Spice Dried Parsley
½ tsp Whole Spice Cayenne Pepper 
1 tsp Ground Cumin
2 portions of flank or skirt steak, silver skin removed

Instructions

Mix all ingredients for the rub in a small bowl until thoroughly combined. Pat your steaks dry before rubbing the spice mix on them. Let marinate for 1 hour or cook right away. Cook the steaks to your preferred doneness. Chef April recommends searing them in a Hestan Stainless Steel Skillet for extra depth of flavor! Let the steaks rest for 3-5 minutes before slicing and topping them on the salad. 

*For extra flavor we recommend sprinkling your steak with some Maldon Smoked Sea Salt to finish it*

JALAPENO LIME FIESTA VINAIGRETTE

⅓ cup Olivelle Jalapeno Lime Balsamic
1 tbsp Bornibus Honey Mustard
⅔ cup Olivelle Fiesta Spice Olive Oil 
Kosher Salt, TT

Instructions

Mix all ingredients except for the olive oil in a mixing bowl until combined. While whisking slowly stream in the olive oil to create an emulsion. Season with salt to taste. 

*We recommend using the Olivelle Shaker Bottle for ease of adding all ingredients to the bottle, shaking it until combined, and directly pouring it on your salad greens all in a matter of seconds!

SALAD ASSEMBLY

2 portions of cooked steak
Jalapeno Lime Fiesta Vinaigrette
Mesclun Mix, Arugula, or Spinach
Prairie Breeze Cheddar Cheese, Crumbled
Stonewall Kitchen Street Corn
Cherry Tomatoes, halved
English Cucumber Slices
Pepitas
Kosher Salt

Instructions

In a mixing bowl toss your salad greens with kosher salt and the vinaigrette until combined. Place salad greens in Teak Salad Bowls.

Top your salads with cucumber, salsa, tomatoes, cheese, pepitas, and sliced steak. Enjoy!