Southwestern Steak Salad

Brent is a man who knows what he likes. Penguins, sandwiches, granola bars, and beer. So when I make a supper that he really enjoys, he always offers it up as a suggestion when I am trying to decide what to make for dinner.

I made this recipe last year, during my Michael Smith obsession phase when I cooked nearly every recipe in his cookbook. I found this recipe on his website, www.chefmichaelsmith.com, and it is one of Brent's favorites. We had it last night for dinner, and it was excellent. The warm steak slightly melts the cheese, and the spinach and red pepper soften up a little. This is a seriously easy and delicious alternative to regular old tossed salad. A great summer supper.

Suggestions:

1. I use pre-ground cumin and coriander, so reduce the amounts of each to around 1.5 TBSP.
2. After I sear the steak on both sides for approximately 5 minutes, I transfer it to a 350 oven for another 10-15 minutes to finish cooking the inside. I don't like overly pink steak, so this is mostly for me.
3. Depending on your preferences, you could add some fresh cooked corn, crushed tortilla chips, black beans, or maybe even a little dollop of sour cream on the steak. All of these would be excellent southwestern additions.

The Steak

• 3 tablespoons coriander seeds
• 3 tablespoons cumin seeds
• 5 Cloves Garlic peeled and minced into a paste
• 1½ cups Olive Oil
• Hot sauce
• 2 tablespoons Mustard
• Salt
• 1 lb flank Steak

The Dressing

• ¼ cup Salsa
• ½ Lime juiced
• 2 tablespoons Olive Oil
• Salt & Pepper

The Salad

• 4 large handfuls baby greens washed and dried
• 1 cup coriander leaf
• 1 red pepper diced
• 1 cup grated cheddar cheese

The Steak

1. Grind coriander and cumin seed in a spice grinder, coffee grinder or mortar and pestle and place in a medium sized bowl.
2. Add garlic, oil, hot sauce and mustard and stir.
3. Place the steak into a resealable freezer bag and pour in the marinade.
4. Seal and rub the marinade into the meat, making sure it’s well coated. Put in fridge for at least 1 hour, or as long as overnight.
5. Heat a large cast iron skillet over medium-high heat.
6. Turn and sear on other side for 5 minutes more, or until steak is medium rare.
7. Let the steak rest for 5 minutes, and then slice thinly across the grain of the meat.

The Dressing

1. Place salad dressing ingredients into the bottom of a salad bowl and whisk together.

The Salad

1. Add greens, cilantro, red pepper, grated cheese, and flank steak to the salad bowl. Toss well and serve.