Ingredients
Scale
- Dressing:
- 2 cloves garlic
- ½ tsp. salt
- ⅓ cup mayonnaise
- ⅓ cup buttermilk
- 1 Tbsp. chipotle hot sauce
- 3 Tbsp minced fresh cilantro
- 1 scallion, thinly sliced
- Steak:
- Kosher Salt
- 1 sirloin steak or flank steak (about 1¾ lbs)
- 2 Tbsp. chili powder
- 1 Tbsp. extra virgin olive oil
- Salad:
- 1 avocado
- 1 head romaine lettuce, chopped
- 3 ripe medium tomatoes, diced
- 1 orange, cut into segments
- ½ medium jicama, peeled and diced
- 4 oz feta cheese, crumbled
- Kosher salt and freshly ground black pepper
Instructions
- For the dressing:
- Smash the garlic cloves, sprinkle with salt, and mash the mixture into a coarse paste. Scrape the paste into a small bowl, add mayonnaise, buttermilk, hot sauce, cilantro, and scallion, Whisk well and set aside.
- For the steak:
- Season steak with salt to taste. Stir the chili powder into the oil in a small bowl and rub the oil onto both sides of the steak.
- Grill steak over high heat 10-15 minutes or until desired doneness. Turning once. Alternatively, position a cookie sheet pan about 6 inches from the top of the oven and preheat the broiler to high. Lay the steak on the hot pan and broil, turning once (7-9 minutes per side). Transfer the steak to a cutting board and let rest for 5 minutes before cutting into bite-sized cubes.
- For the salad:
- Halve, seed, and dice the avocado. Put the romaine into a large salad bowl. Arrange the steak, avocado, tomatoes, orange, jicama, and cheese over the lettuce. Season with salt and pepper to taste. Serve salad with dressing.