Sunday, September 29, 2013

Steak and Roasted Corn Salad

-8 or so strips of steak per person (whatever cut you like, we prefer thin ones)
-1/2 C corn
-Baby spinach leaves and/or spring mix
-boiled egg slices
-Parmesan cheese, shredded
-Cilantro Dressing

We like to use thin steaks and cook them to well done.  This means about 4-5 minutes per side in a screaming hot skillet or griddle, give or take a few, cooked in a TB or so of butter.  We season ours with seasoned salt and pepper.  You may like your steak cooked differently, so feel free to cook to your liking.  Also consider adding some Mexican seasoning to get another layer of flavor in the dish.

In another skillet, put 2-3 TB of butter in and let it melt.  Plop in the corn and cook until the butter starts to brown.

Throw everything on your plate in a tasty salad and top with cilantro dressing and fresh shredded parmesan cheese.  We got ours from Trader Joe's.  You don't need a lot of dressing, trust me, start very sparingly.  It packs a wollop of fantastic flavor but can be overdone if you are not mindful.  Cilantro is a peppy little herb, and this dressing definitely reflects that.

I like salads that eat like meals.  I really don't like to eat salad just as a side, for some reason, so when one comes across like this that is visually and taste bud-ally interesting, it is something I rave about. Avocado would be good in this salad as well.

Keep in mind this is an EXTREMELY filling dish so you may not want to overload your plate.  Adding avocado in will make it even more filling.

You could toss in some nuts or croutons, but with as much flavor and richness as this salad has, you won't miss the croutons if you pass on them. 

Happy crafting!
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