Tag Archives: beef salad

Strip Steak Salad with Roasted Hatch Chile Relish Recipe

Posted on by
12

There are many things to love about the end of summer. Stocking up with anticipation on new supplies for school yet slowing down to enjoy the last moments of lazing around with the kids. Oh, and the food – the boundless bounties of August produce in all its assorted sun-ripened, juicy and (in this case) spicy goodness.   I’m talking about HATCH GREEN CHILES – love them, love them, love them and have been in fire-roasting cahoots with bushels of the New Mexico superstar long before they became the “IT” food of August.


Oh, and in case you aren’t aware of my, ahem, celebrity – I am a past Central Market Hatch Green Chile Cook Off Winner (and have also placed 2nd and 3rd in other years. People, I KNOW my PEPPERS! Check out the video if you want to know how to roast, peel and seed them!

It’s so (yawn) common for people to pair Hatch green chiles with pork or chicken.  Well, I’ve put Hatch chiles in everything from gnocchi to cheesecake (seriously). Also, one of my favorite burgers (and bunless, too) is my Hot Mess Hatch Green Chile Burger on Grilled Squash “Buns.”  Today, I have delicious recipe for Strip Steak Salad with Roasted Hatch Chile Relish – it’s easy and will take your mouth to a happy place.

wet steak rub recipe

First, order of business is seasoning the beef. Strip steaks are very tender and don’t require a marinade to break them down – only a rub to enhance the natural flavors.  My “No-Flub Wet Steak Rub” can easily be made in any quantity you need – use it generously so it makes a nice crust!

beef steak salad with corn green chile relish

Strip Steak Salad with Roasted Hatch Green Chile Relish Recipe

  • 2 8-oz strip steaks

For Rub:

  • 1 tablespoon olive oil
  • 1 tablespoon chile powder
  • 1 tablespoon ground pepper
  • 1 tablespoon Greek seasoning

For Relish:

  • 1 cup fresh corn kernels
  • ½ pint grape tomatoes
  • ½ red onion, chopped
  • ¾ cup fire-roasted Hatch peppers, peeled and seeded (you can buy them like this at most stores)
  • 2 teaspoons olive oil
  • ½ teaspoon coarse sea salt

For Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon chile powder
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped cilantro

8 oz baby spring lettuce mix

  1. In small bowl, mix together olive oil and spices into a paste. Apply liberally on the front and back of steaks.
  2. Grill steaks over 400 degree heat for 4 to 5 minutes per side, or until instant read thermometer reaches 135 degrees.  Take steaks off grill and let rest for 10 minutes.
  3. Toss together corn kernels, tomatoes and red onion with 2 teaspoons olive oil and sea salt. Place in rimmed baking sheet and roast at 400 degrees in oven or on grill until edges starting to brown, approximately 15 minutes. Stir as needed.
  4. Remove vegetables and chop up roasted tomatoes. Add in roasted Hatch chiles, stir to combine.  Set aside.
  5. For dressing, shake together olive oil, vinegar, chile powder, garlic and cilantro in a mason jar. Set aside.
  6. To assemble, place lettuce on platter. Top with strip steak that has been cut thinly across the grain. Top with relish and dressing. Serves 4.

strip steak whole with hatch relish

There is no shame in saying, “no salad for me tonight.” The Hatch Green Chile Relish (roasted with corn, red onions, and tomatoes), also makes a tasty accompaniment atop a whole steak.

Do you have a favorite topping or salad recipe for steaks or are you strictly carnivorous?  

Just Picked Possibilities – Fruit & Veggie Recipes + Grilled Steak Salad

Posted on by
5

Snapping peas, shucking corn, wandering through the woods in search of huckleberries – the chores of summer have me salivating!   Fresh fruits and vegetables are the cornerstone of my kitchen creations and the summer season offers so many fresh-for-the-picking possibilities.  In addition to the Any Way, Any Day Grilled Steak Salad recipe I share below, I’ve gathered up this collection of some of my favorite warm weather recipes that are ideal for outdoor entertaining! Enjoy!

Check out Just-Picked Possibilities! Summer Fruit & Veggie Recipes

by The Fit Fork at Foodie.com

If you are looking for a “no recipe” recipe that takes advantage of the season’s freshest ingredients, then my Any Way, Any Day Grilled Steak Salad will delight you with its lack of details – but let me assure you this healthy salad is in no shy in sunny day, farm-fresh flavor!  You can fix up this entrée salad on a plate or platter for dinner tonight, or package up in a mason jar to take for the best lunch break ever.  Jar salads are genius in form and function – a vibrant rainbow of goodness layered in a handy container that can be taken “to go” en route to a picnic, concert in the park, the gym, or even work (sigh). When ready to dig into the salad simply give it a shake and then eat from the jar or pour onto a plate – because it is layered in the reverse order of a typical salad, the lettuce ends up on the bottom of the plate and the salad dressing on top!

sirloin jar salad

Any Way, Any Day Grilled Steak Salad Recipe

  • 12 ounce top sirloin steak, 1” thick
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon coarse ground pepper
  • 1 tablespoon coarse sea salt
  • 8 cups chopped greens (like romaine lettuce, kale, spinach, an assortment)
  •  4 cup assortment of chopped or shredded vegetables of choice (like cucumber, snap peas, carrots, radish, celery, tomatoes, etc.)
  • 1 (15-oz) can beans of choice, drained and rinsed (like black bean, chick pea, edamame, kidney, etc.)*
  • 1 cup salad toppings (like pecans, almonds, feta cheese, dried or fresh fruit or assortment)

Dressing:

  • 1 6-oz carton plain Greek Yogurt
  • 1 tablespoon or equivalent “sweet” dressing component (honey, maple syrup, agave, etc.)
  • 1 teaspoon “spicy” dressing component (Sriacha sauce, chipotle powder, Tabasco, etc.)
  1. Preheat grill to 400 F degrees.
  2. In small bowl, make a paste of garlic, olive oil, pepper and salt.
  3. Use fork tines to slightly pierce steak all over the front and bottom. Apply paste liberally to steak, rub until well coated.
  4. Grill steak for approximately 5 -6 minutes per side, flipping only once if possible. Remove when instant read thermometer registers 135 F degrees. Let rest for approximately 5 minutes (temperature should rise to 145, which is medium rare).
  5. Slice steak into thin slices across the grain. If desired, then cut slices into bite-sized pieces.
  6. In small bowl, whisk together yogurt and chosen dressing components.
  7. To assemble salad on plate, start with lettuce, then vegetables, beans, beef slices, salad toppings and then dressing. For the jar salad, dollop dressing in the jar first and then layer with vegetables, beans, beef, lettuce and then salad toppings. Serves 4.

*If lettuces and other delicate ingredients are layered at the top of the jar (away from the dressing and juicy meat), the salads will remain fresh in the refrigerator for up to 3 days.  Make ahead for busy work day lunches!

If you like the idea of jar salads, don’t miss these other two I love:

 

Thai Peanut Chicken Jar Salad

jennifer fisher - thai peanut chicken salad - main option 1

 

 

 

 

Chopped Ancho Chicken Jar Salad

ancho chili chicken salad collage

 

 

 

 

This post is sponsored by Foodie.com. However, all commentary, opinions and recipes are naturally my own.