Steak and Tomato Vinaigrette Salad dressing

The composition of this hearty meat salad includes juicy lettuce, tender avocado, sweet tomatoes, crispy hikama, crumbled Mexican Keso Fresco Cheese and Thin Grilled Slices New York’s beef steak, spicy. Besides steak red onions are also grilled, this will add more to the salad expressive taste. And his highlight will be tomato vinaigrette dressing with cherry tomatoes and adobo sauce that will connect everything components in one flavoring bouquet. The recipe for this salad is excellent подходит для пикников. Time: 30min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Steak

• 2 boneless New York steaks (approximately 2.5 cm thick; total 0.6 kg.)
• 2 tsp chili powder
• 2 tsp light brown sugar
• 1 tsp ground zira
• 1 tsp smoked paprika
• 1 red onion, sliced in 0.5 cm thick rings.

Vinaigrette dressing

• 0.5 tbsp. cherry tomatoes
• 3 lime juice
• 2 tsp adobo sauce (from a jar of chipotle peppers)
• 1 tsp honey
• 1/4 Art. unrefined olive oil

Salad

• 2 small heads of Boston lettuce, tear leaves
• 1 diced avocado
• 0.7 kg tomatoes of different non-hybrid varieties, chopped pieces
• Half a small hikama, peeled and thinly sliced straws
• 1 tbsp. crumbled queso fresco cheese
• 0.5 tbsp. fresh cilantro

Recipes with similar ingredients: beef, cherry tomatoes, cucumbers, leaf lettuce, Boston salad, hikama, keso fresco cheese, pepper chipotle in adobo sauce, lime juice, honey, Avocado, cumin, paprika

Recipe preparation:

1. To cook a steak: Preheat the grill to medium heat. Mix in a small bowl chili powder, brown sugar, zira and smoked paprika. Sprinkle steaks with salt and black pepper and grate a mixture of spices.
2. Make a vinaigrette dressing: whisk in a blender cherry tomatoes, lime juice, adobo sauce and honey until smooth masses. Without stopping the blender, add olive oil and whisk until smooth. Salt and pepper to taste.
3. Grease the steaks with olive oil and grill for 4-5 minutes on each side for light roasting. Transfer to chopping board and let rest 10 minutes. Meanwhile, grease the slices red onion with olive oil, sprinkle with salt and black pepper. Grill the onion, periodically turning until it becomes soft and crispy, about 8 minutes. Thinly chop the steak across fibers. Coarsely chop the onion.
4. Collect the lettuce: arrange the lettuce leaves in plates. Put onion, steak, avocado, tomatoes, hikama and keso fresco. Sprinkle about half of the vinaigrette dressing and sprinkle with cilantro. Serve with the remaining dressing.