Baja Grilled Flank Steak Salad

Baja Grilled Flank Steak Salad

SkinnyTaste Cookbook

SPICE RUB

1 tsp. garlic powder
3/4 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. sweet paprika
1/4 tsp. dried oregano
1/4 tsp. chipotle chile powder or cayenne pepper

1 lb. flank steak, trimmed of all external fat

LEMON-LIME DRESSING

2 Tbsp. fresh lime juice
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 Tbsp. minced scallions
1 Tbsp. minced fresh cilantro
1/8 tsp. kosher salt
Freshly cracked black pepper

SALAD

2 medium ears fresh corn or 1 cup thawed frozen corn kernels
1 large head romaine lettuce cut lengthwise into 4 wedges
1 medium Hass avocado, thinly sliced
1 cup heirloom cherry tomatoes, halved
1/4 cup crumbled queso fresco or cotija cheese


For the Spice Rub: In a small bowl, combine the garlic powder, salt, cumin, paprika, oregano, and chipotle powder.

Generously season each side of the steak with the dry rub and, using your hands, rub it into the meat. Let it sit for about 10 minutes.

For the Lemon-Lime Dressing: In a medium bowl, whisk together the lime juice, lemon juice, olive oil, scallions, cilantro, salt, and a pinch of black pepper. Set aside.

Preheat a grill to medium-high (or preheat a grill pan over medium-high heat).

For the Salad: If using fresh corn, grill the corn, turning often, until the corn is charred on all sides, 20 to 25 minutes. Set aside to cool.

Increase the heat of the grill or grill pan to high. Grill the steak for 5 to 7 minutes on each side for medium-rare, or longer to your taste. Remove the steak from the grill, cover, and let rest for 5 minutes. Cut the corn kernels off the cob and set aside.

Thinly slice the steak 1/4 inch thick, across the grain and at an angle to the cutting board, then cut it crosswise into 1/2-inch pieces.

Put a romaine wedge on each of the serving plates, top each with one-fourth of the grilled steak. Dividing evenly, top with the avocado, corn, tomatoes, and cheese. Drizzle the dressing over the salads.

Serves: 4

My Notes:

Flank steak has a tendency to get tough very quickly, so most recipes call for some sort of a marinade to help break down the connective tissues. This recipe could benefit from some sort of a lime-based marinade (perhaps substituting the Asian seasonings with a little bit of cumin and cayenne pepper), as it was a little tough, in spite of my usual cooking methods for this particular cut of beef. I never cook it for more than 10 minutes total (5 minutes on each side). Also, prior to grilling the steak, I allow it to sit out on the kitchen counter for 20 minutes, and I also let it rest for 10 minutes after grilling. If you decide to use a marinade, I recommend that you dry the steak with paper towels before applying the rub.

With this salad, I chopped the romaine into bite-sized pieces rather than four individual wedges. I used regular tomatoes, cut into wedges.

The cotija cheese and lemon-lime dressing create a wonderful flavor with the other ingredients. I recommend doubling the dressing. You'll want to have more for your leftovers.

We ate less than half of the steak with our two salads, so I saved the rest and used some for steak & cheese quesadillas, later in the week.

Trisha Yearwood's Strawberry Salad

We eat a lot of salads around here, so when I discovered this recipe as I was flipping through one of my favorite cookbooks, I knew it would be a great addition to our weekly menus. It's super easy to put together and has been a big hit with our friends and family.

 Home Cooking with Trisha Yearwood

Strawberry Salad

1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/4 cup (1/2 stick) butter, melted
1 head romaine lettuce, washed and dried
1 5-ounce bag baby spinach
1 pint strawberries, hulled and thinly sliced
1 cup grated Parmesan cheese

3/4 cup sugar
1/2 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
3/4 cup vegetable oil

Preheat oven to 350°F.

In a small bowl, mix the ramen noodles, sunflower seeds, almonds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.

Tear the lettuce and combine with the spinach, strawberries and Parmesan cheese in a large salad bowl.

Dissolve the sugar in the vinegar. Combine the garlic, salt, paprika and oil. Add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.

Just before serving, sprinkle the crunchy topping over the salad greens and toss the salad with enough dressing to coat the greens.

Serves 4 to 6

My Notes: Any lettuce combination will work and 1-2 tablespoons of poppy seeds make a nice addition to the dressing. I've also included sliced cucumbers, radishes, tomatoes and avocados in the salad. Add some chunks of roast chicken and you've got a meal. Oh, and there's plenty of crunchy topping for a couple of large salads (as long as you hide it from your family!).

I'm trying to convince myself that the healthy nuts, spinach and berries outweigh the unhealthy butter, oil and sugar. So far, that's working. ;) 

Roasted Shrimp & Orzo

Kosher salt
Olive Oil
1/2 lb. orzo (rice-shaped pasta)
1/4 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
1 lb. shrimp, peeled and deveined (16-18 count)
1/2 cup minced scallions, white and green parts
1/2 cup fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 hothouse cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
1/4 lb. good feta cheese, large-diced

Preheat oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1 teaspoon salt, and 1/2 teaspoon of pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Serves 3-4

Note: This is half the original recipe (which serves 6). I would strongly recommend either omitting the red onion or reducing the amount, as this has far too much onion. I'm not even sure if you need the red onion with the scallions. The herbs seemed a bit overwhelming, too, so adjust to your own preference. I used a basil-tomato flavored feta.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Spinach Salad with Poppy Seed Dressing

1 lb. fresh spinach
1/2 lb. fresh mushrooms, sliced
3 hard boiled eggs, chopped
12 oz. bacon, cooked and crumbled (not too small)
Poppy seed dressing (recipe follows)

Removed stems from spinach and wash several times in cold water. Drain and refrigerate at least 2 hours.

At serving time, fill bowl with spinach and arrange mushrooms and chopped eggs on top. Sprinkle cooked bacon pieces over all and top with a generous amount of poppy seed dressing. Toss to coat.

Poppy Seed Dressing

1 cup canola oil
1/2 cup cider vinegar
1/2 cup sugar
1 tsp. salt
1/2 Tbsp. dry mustard
1/2 Tbsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. poppy seeds

Mix all ingredients; using whisk, whip until thoroughly blended. Let rest 10 minutes and whip again. Stir before using.

Yield: 1 pint (2 cups)

Dressing keeps at least 2 weeks in refrigerator.

Note:

I use my Braun MR430HC Multiquick Deluxe Hand Blender & Chopper to mix the dressing ingredients. It makes a very nice creamy dressing.



This is another fabulous recipe from one of our visits to The Mast Farm Inn in Valle Crucis, North Carolina.

Adapted from Mast Farm Inn Family Style Cookbook

Curried Chicken Salad with Peanuts

2 tsp. extra-virgin olive oil
1 1/2 lbs. boneless, skinless chicken breasts
2 Tbsp. fresh lemon juice
12 oz. snow peas, trimmed and cut into 1/2-inch pieces
1/2 cup nonfat or low-fat plain yogurt
1/4 cup mayonnaise
1 Tbsp. curry powder
2 tsp. Dijon mustard
1 tsp. finely grated lemon zest
1/4 tsp. salt
2 celery stalks, finely chopped
1 small bunch scallions, chopped
Freshly ground black pepper
1/3 cup unsalted roasted peanuts, chopped

In a large nonstick skillet, heat oil over medium-high heat. Add chicken and 1 tablespoon of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2-inch cubes.

While chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Drain snow peas in a colander and immediately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.

In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt, and remaining 1 tablespoon lemon juice. Add chicken, snow peas, celery, and scallion to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates, sprinkle with peanuts, and serve.

Note: If the chicken is too thick, place it between a large piece of plastic wrap and gentle pound it with a kitchen mallet. It will cook much more evenly if it's not plump in the middle.

This is delicious and would be great in a pita pocket!

Recipe from The South Beach Diet Taste of Summer Cookbook

Shrimp and Celery Salad

1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 Tbsp. fresh lime juice
1 Tbsp. grated lime zest
1 1/2 tsp. curry powder
1/4 tsp. salt
1 1/2 lbs. peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded and thinly sliced

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.

Makes 4 (1 1/2 cup) servings

Note: This would be great in a pita sandwich.

Recipe from The South Beach Diet Quick & Easy Cookbook

Potato Salad

4 lbs. red potatoes (8 large)
5 hard-boiled eggs, separated
1 tsp. salt, divided
3 green onions, diced
1 cup mayonnaise
2 Tbsp. sweet pickle relish
1 Tbsp. prepared mustard
1/2 tsp. pepper

Cook potatoes in boiling water to cover for approximately 40 minutes or until tender; drain and cool. Peel and cut into 1" cubes.

Chop egg whites. Gently stir together potato cubes, egg whites, 1/2 tsp. salt and green onions.

In a separate bowl, mash egg yolks. Add remaining 1/2 tsp. salt, mayonnaise, relish, mustard and pepper, stirring until blended and creamy. Gently fold into potato mixture.

Cover and chill for 2 hours.

Yield: 8 servings

My Notes:

I can't remember where I got this delicious recipe. I've never been a big fan of potato salad, but I love this! I'm not sure why it tastes so much better than others. Maybe it's the red potatoes (or lack of celery and white onions).

I usually cut this recipe in half, but wind up adding a little extra mayo, mustard, relish and seasonings to taste. I also try to buy small potatoes so they cook thoroughly without getting overdone and mushy. If I make the full recipe, I use two separate pots for the potatoes, so they have plenty of room to boil.

Rachel's Caribbean Shrimp & Mango Salad

1 lb. medium shrimp (shelled and deveined)
1 clove garlic, minced
2 Tablespoons butter
1-15 oz. can black beans (rinsed and drained)
1 red, orange or yellow bell pepper, cut into thin slices
1 ripe mango, peeled and cubed
1 avocado, peeled and cubed
1 tomato, diced
Mixed greens
1/2 cup Citrus-flavored vinaigrette dressing

Vinaigrette:

¾ cup Raspberry Vinaigrette
¼ cup lemon juice
1/8 tsp. ground allspice
Dash of cayenne


Pat shrimp dry with paper towel.
In a medium-sized skillet, melt butter; add garlic and cook for a few minutes.
Add shrimp to butter/garlic mixture and cook over medium heat until done (approximately 3-4 minutes).
Remove from skillet and place in large bowl.
Add remaining ingredients (use only 1/2 cup of the vinaigrette) except mixed greens.
Toss to combine.
Just before serving, gently toss with mixed greens.

My Notes: I got this recipe from Rachel (my step-daughter) in 2002. She made it for us when we were in Virginia visiting our 10-day-old granddaughter for the very first time.

Taco Salad

1 lb. ground beef
1 pkg. taco seasoning
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1/2 - 1 head iceberg lettuce, chopped
1-2 tomatoes, diced
1-2 avocado, diced
1 can black olives, drained and sliced
Dorito Original taco chips, broken
Hidden Valley Ranch Salad Dressing

Over medium heat, brown ground beef in frying pan; drain fat and return meat to stove.

Add taco seasonings and 3 Tbsp. water (just enough to moisten); mix well and continue cooking for a couple of minutes.

Remove from heat and allow meat to cool.

In a large serving bowl, combine meat with all remaining ingredients.

Garnish with extra unbroken taco chips.

Notes:

I use homemade Ranch Dressing. I think it tastes better than the dressing in a bottle. I also prefer to use the original buttermilk mix to make the dressing.

All amounts may be increased or decreased (or omitted) depending on your personal preference. Chopped green onions make a nice garnish. Pinto or black beans (drained and rinsed) can be added to the meat mixture. Shredded cooked chicken or turkey may be substituted for the ground beef.

I like to serve this as a cold salad, so I chill the cooked meat in the refrigerator before tossing with the remaining ingredients. I toss the salad with a generous amount of the Ranch dressing, but we usually wind up adding more!

Chinese Chicken Salad

Salad:

4 split chicken breasts, roasted as instructed here
1 pound asparagus, ends removed, cut into thirds diagonally
1 red, yellow or orange bell pepper, seeded
4 whole scallions, slice diagonally
2 Tbsp. White sesame seeds, toasted*
3 pkg. Top Ramen noodles (don’t use broth – cook as directed)

Dressing:

¾ cup vegetable oil
¼ cup high-quality apple cider vinegar
1/3 cup soy sauce
3 Tbsp. dark sesame oil
1 Tbsp. Honey
2 garlic cloves, minced
1 tsp. Fresh ginger, peeled and grated
1 Tbsp. White sesame seeds, toasted*
½ cup smooth, unsweetened peanut butter
2 tsp. Kosher salt
1 tsp. Freshly ground pepper

*To toast, place sesame seeds in a dry sauté pan and, over medium heat, swirl until slightly browned, about 5 minutes.

Roast chicken as instructed in separate recipe. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken into large bite-size pieces.

While chicken is roasting, blanch asparagus in a pot of boiling salted water, 3 to 5 minutes, until crisp-tender. Immediately drain the asparagus and plunge into a bowl of ice water to stop any further cooking. Drain again and set aside.

Cut the peppers into strips about the size of the asparagus pieces. Combine with shredded chicken and asparagus in a large bowl.

Whisk together all the ingredients for the dressing (again, this can be done while chicken is roasting). Toss the chicken and vegetables with some of the dressing. Add the scallions and 2 Tbsp. Sesame seeds.

Prepare Top Ramen noodles per package instructions, but leave out seasoning packet. Drain and rinse. Toss with some of the dressing.

Serve chicken/vegetable mixture over cooked Top Ramen noodles.

Garnish with cashew pieces, if desired.

Add additional dressing as desired.

Serve cold or at room temperature.

Makes 6 servings.

Notes:

The original recipe doesn't include the Top Ramen noodles.
I only use the tops and middle pieces of the asparagus.
I use 1/2 tsp. ground ginger instead of fresh

Recipe adapted from Barefoot Contessa Parties! by Ina Garten