Grilled Steak Southwest Salad
Ever since summer break started I was hit by the reality of time and how fast it flies when there is so much to do. Summer days are meant for sitting outside in the shade and sipping iced tea right?? Since when did the days become filled with activities? Ok, I’m not really complaining because we’ve had a lot of fun this summer. I am grateful for that. I still am using little time saving tricks for getting dinners on the table efficiently and before it gets dark outside.
We love our local market, which is sort of like a produce store with more than just fruits and veg. It’s open 24 7, year round and they have just about everything you could want. If they don’t have it, they can order it.
Shopping seasonally, we grab what we need and decide what to do with it once we get home. We’re creative like that and we use what we have, making it fit what we want and what is available.
I’m always smiling when I get to the register because they usually have 1 or 2 things for super cheap. These items usually need to be used within the next day or two and for the price, I’m up for the challenge.
For this salad they had a few red peppers on sale and I grabbed them! Politely of course. The lettuce was up for grabs too.
Weekends usually involve the BBQ and outdoor eating and playing. We’ve been keeping it simple to save time in the kitchen and spend more time doing what we want, especially on work days. When I do fire up the barbecue, I’ve been grilled ahead for the week. Buying an extra pork roast or chicken breasts make the next day or two more efficient since I’ve pretty much made dinner ahead!
We grabbed an extra couple steaks for leftovers and I had no idea what I was making for you until I went into my kitchen and thought about what I was in the mood for.
For me, it’s the season for salads. Fresh lettuce, corn and peppers are everywhere and I have no problem making a leftover grilled steak salad. To change it up a bit I decided to try Southwest style, especially with the grilled corn.
The steak, peppers and corn were grilled the day before and set aside for the next day. After a simple chop, the salad was ready and dinner is served! You can totally use this recipe for an inspiration, adapting it to what you have and what you like to grill. Perfect for weeknights, busy nights or if you have a hankering for grilled steak southwest salad! 😀
I did make a dressing to drizzle atop this salad, but I didn’t use it. It was super good, but I wanted a salad that felt light without dressing. The barbecue flavor of the steak, corn and peppers was perfect on its own but you can make this dressing if you want. It tends to separate so I recommend the sunflower lecithin capsule to help emulsify it. If it were just appearance I wouldn’t bother but when this dressing separates, it tastes a little different. I prefer my ingredients to hold hands and sing in harmony, not fight each other. 🙂 Give it a try! You can find sunflower lecithin capsules at your local vitamin supply store or health food store if you decide to use it.
My fellow Weekday Supper participants have made some excellent dishes to share with you this week. Stop by and see what they’ve made for you!
- Green chiles and quinoa mingle with some pinto peans to make a healthier “burger”. These meatless Green Chile Quinoa Burgers are moist, delicious, and sure to be a hit with your family.
- This salad can be made into a very quick and easy weeknight meal. By grilling the steak, corn and peppers ahead of time, you can make weeknight supper a breeze!
- With the help of a few storebought convenience items, this delicious summer meal comes together in under 30 minutes!
Chicken and Mushrooms are tossed in a Garlic White Wine Sauce and then served over top of mashed potatoes, noodles, or rice for a complete weeknight meal.
This Baked Garlic Mustard Panko Chicken takes minutes to prepare and then bakes to delicious garlicky, mustard perfection crusted with Panko breadcrumbs.
- For the salad:
- 1 large or two small grilled steak(s), chopped
- 2-4 grilled ears of corn, corn removed from husk
- 2 grilled red peppers, sliced
- 2-4 hearts of romaine lettuce
- For the dressing:
- ½ cup of mayo
- ¼ cup olive oil
- ½ tsp. chili powder
- ¼ tsp. onion powder
- ¼ tsp. smoked paprika
- ¼ tsp. ancho chili powder (optional)
- 1 capsule of sunflower lecithin (optional, to keep the dressing from separating)
- pinch of salt and pepper
- Chop lettuce and arrange on plates.
- Slice steak and red peppers, arranging with lettuce on serving plates.
- Sprinkle corn on top of salads.
- Toss lightly on each plate if you want or leave it layered for colorful presentation.
- For the dressing, grab a bowl and add mayo, olive oil, chili powder, onion powder, smoked paprika, ancho chili powder, salt, pepper and sunflower lecithin.
- Whisk together thoroughly until dressing is smooth. Taste and add seasoning to fit your preference. Add just a bit of olive oil if you would like it more pourable.
- Drizzle over salad.