Southwestern Steak Salad

It's the middle of the week. You're home late from work, you're sick of takeout and you’re out of leftovers. You want something healthy and fresh, but also filling.

Steak salad to the rescue!

For kids who don’t “do” lettuce (like my daughter) you can make a bowl with just the avocado, corn, and steak. And if anyone in your house feels like they wouldn’t be full after a salad, give them extra steak and avocado, and they’ll be fine.

Ingredients

Avocado/Olive/Grapeseed oil
2 NY strip steaks, 1/2 - 3/4 lbs each (or sirloin, or whatever cut tickles your fancy)
2 avocado, relatively ripe and diced
1 cup frozen corn, thawed
2/3 cup gorgonzola cheese, crumbled
Mesclun greens
salt and pepper
balsamic vinaigrette, store bought or this easy one to make at home

Directions

Step 1
Sprinkle salt and pepper on both sides of the steaks. Let rest for a few minutes at room temperature.

Step 2
Heat a skillet (I use a cast iron pan) over medium heat with a teaspoon or so of oil. Add the steaks and cook until desired doneness. I like my steaks medium rare, and that tends to be about seven minutes on one side and five minutes on the other, depending on how thick the steak is. Here's a pretty accurate cooking chart for pan searing steak. Don't cut into it to tell if it's done, really! You’ll let all the yummy juices out.

Step 3
Remove the steak from the pan and let it rest a few minutes. Then, slice it widthwise into approximately 1/4 inch slides.

Step 4
Toss the mesclun with the vinaigrette. Arrange the mesclun leaves into as many bowls as you have people, and top with the corn, avocado, gorgonzola cheese, and lastly, the steak. Enjoy your mid-week gourmet meal.

For more awesome salads check out this post from last week, or put this salad guide on your fridge. Happy salad making!