SRING HAS SPRUNG.

You know that spring time smell? If you haven't lost your sense of smell due to allergies you know what I'm talking about; fresh cut grass, smoke off the grill, blooming flowers, it's perfect. I decided there was no better way to kick off spring than to grill a lil something something.

According to one of my favorite cooking publications, The Kitchn, "steak is the new spaghetti and meatballs"...

So how do we make this delicious, kinda nutritious, very impressive, and relatively inexpensive carne asada and ensalada? Find out below.

INGREDIENTS  

  • 8oz flat iron steak (flank and skirt steak work well too)
  • Olive oil
  • Balsamic vinegar
  • Cilantro
  • Honey or Agave
  • Limes
  • Garlic  
  • Chili Powder Mix (OR cayenne, chili, black pepper, cumin, garlic, sea salt) 
  • Mixed greens
  • Grape tomatoes
  • Radishes
  • Avocado
  • 1 ear of corn
  • Avocado lime ranch (or your favorite dressing) 

INSTRUCTIONS

1.  As soon as 30 minutes before or 8 hours before grilling, coat the steak in olive oil and balsamic vinegar in a large bowl.

2. Stir in minced garlic, spices, lime, honey, and cilantro (no stems). Massage the meat. Cover and chill. *Take the meat out to sit in room temp for about 30 minutes before grilling.  

3. Get the grill to about 400 degrees, then carefully place the steak(s) diagonally across the grill.

4. Grill for about 3 minutes on each side for medium rare steaks. 

4.5 Grill the ear of corn as well if so desired!

5. Let the meat rest on a cutting board for 5-10 minutes (this is an often overlooked step in the grilling process) while you prep your salad.

6. Chop up the veggies and put everything in a large bowl. 

7. Plate your salad as desired. Serve with avocado lime ranch or balsamic vinaigrette (olive oil + balsamic)

 

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You did that. You grilled that. You made that salad. You ate that salad. 

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