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Shop the Sale: Mexican Steak Salad


Mexican Steak SaladThe days are getting shorter, dusk is coming earlier and my new solar-powered porch lights are making me want to spend more evenings on the back patio. Well, that and it’s not 100 degrees every night any more.

As much as I can complain about the summer heat in Texas, I do love the more mild autumns and winters. I REALLY love the fact you can comfortably grill outside all year long in the South, minus maybe a handful of days.

I like this steak salad because it combines my favorite food group, steak, with a more healthy salad, making it a hearty meal. The acid from the lime juice offsets the rich fattiness of the steak and the queso fresco provides a pop of flavor without a lot of added fat.

I also like this steak salad because boneless sirloin strip steak is on sale this week at Brookshire’s. The boneless sirloin really benefits from the marinade, so don’t skip that step!

Mexican Steak Salad

Ingredients:
1/3 cup soy sauce
2 Tbs cumin
2 Tbs garlic, minced
1 lb boneless sirloin steak strips
1/4 small red onion, sliced
3 Tbs extra virgin olive oil, plus 2 tsp
1 small head romaine lettuce, torn
1 small head butter lettuce, torn
1/2 cup cilantro
1 cup queso fresco or feta cheese, crumbled
1 avocado, sliced
3 Tbs lime juice
1/2 tsp kosher salt

Directions:
Mix the soy sauce with cumin and garlic. Marinate the steak in the soy sauce mixture for 30 minutes. At the same time, soak the red onions in ice water for 30 minutes. (It takes away the “bite” of the onion.)

Preheat 2 teaspoons olive oil in a cast iron skillet over medium-high heat. Cook the steak 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, and then slice against the grain. Follow the same directions for a gas grill.

Toss the steak with the romaine, butter lettuce, cilantro, queso fresco, onions and avocado. Whisk 3 tablespoons olive oil with the lime juice, and season with 1/2 teaspoon salt. Pour over salad and serve immediately.

Nutritional Information: Calories Per Serving: 384, Fat: 26 g (6 g Saturated Fat), Cholesterol: 52 mg, Sodium: 663 mg, Protein: 29 g, Carbohydrates: 10 g, Sugar: 2 g, Fiber: 5 g, Iron: 3 mg, Calcium: 140 mg.

View this recipe to print or add items to My Shopping List.


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