Browsing Tag

steak

Comida Latina, Condiments and Salsas, Mains, Recipes, Salads

Salpicón Fattoush Salad with Chipotle Dressing

May 13, 2016
This recipe combines Salpicon salad and Fattoush salad with seasoned steak, oven-baked flatbread crisps, avocado, feta cheese, and spicy chipotle dressing.

¡Hola! This post is sponsored by Society Culinaria and Flatout Bread. The recipe and opinions however are all mine. Thanks so much for supporting the business that makes this blog possible!

As soon as the days get hot two things spontaneously happen in our house. Shirts come off (I’m talking about the children here), jorts go on, and every meal becomes instantly better when eaten outside.

Salpicon Fattoush Recipe

We had our first al fresco dinner of the year this week. It hasn’t been consistently warm enough to warrant taking the picnic table out of the garage so it was a hodgepodge of benches, miniature kids chairs, and stools circled up with some of us balancing plates on our laps, but it was glorious. There’s just something about feeling a warm breeze that makes all food taste better.

We were eating burgers but I wish I had come up with this salad for the occasion. It has turned cold again and I’m anxious to test my salad to see if its flavor improves if eaten outside on a blanket in the back yard.

Salpicon Fattoush Salad Recipe

When Flatout asked me to come up with some recipes using their breads I wanted to make something you are going to want put together again and again all summer long. I took something inherently Mexican (Salpicón de Carne) and combine it with something else I truly love, in this case, a Lebanese salad called Fattoush made with toasted flatbread. It is a salad meant as a blank canvas that will adapt to whatever produce is at it’s peak as the season progresses. Fresh sugar snap peas and spinach would be great right now and heirloom tomatoes and sweet corn would be equally good in August.

Salpicon Fattoush Salad Recipe

Flatout Artisan Thin Flatbread Pizza Crust makes a delicious, homemade pizza in minutes but the crust is a platform for so much more. It is also low in fat, a good source of fiber, and and available practically anywhere. If you’re not sure where to find it click here to locate a grocery store near you that carries it.

Salpicon Fattoush Salad Recipe

For this salad I cut the crust into triangles and tossed them with a little olive oil and salt and toasted them in the oven until they were golden and crisp. This little stint in the oven gives them the stamina they need to be tossed with the veggies, steak, and dressing and make it to your picnic spot without getting soggy. Even if it is right out the back door into the yard.

Salpicon Fattoush Salad Recips

 

Salpicón Fattoush Salad with Chipotle Dressing Recipe
 
Prep time
Cook time
Total time
 
If you think ahead rub the flank steak with the chile seasoning up to a day in advance. Steak can also be grilled instead of roasted if you prefer.
Serves: 6-8
Ingredients
For the Steak:
  • 2 pounds flank steak
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • ½ teaspoon ground black pepper
For the Flatbread Crisps:
For the Chipotle Dressing:
  • 2 chipotles en adobo, minced
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
For the Salad:
  • 1 large head Romaine lettuce, washed, dried, and chopped
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, sliced
  • 4 radishes, thinly sliced
  • ½ red onion, thinly sliced
  • 1 avocado, peeled, pitted, and sliced
  • 1 cup crumbled feta cheese
Instructions
  1. Heat oven to 375°F.
For the Steak:
  1. Lay meat on a cutting board and cover with a piece of plastic wrap. Pound with a meat tenderizer or rolling pin until it is an even thickness. Transfer to a baking sheet and rub all over with the tablespoon of oil.
  2. Combine garlic, salt, cumin, and black pepper in a bowl then rub steak with the mixture on both sides. Let sit at room temperature for 30 minutes.
For the Flatbread Crisps:
  1. Cut the flatbread into small triangles and place on a baking sheet. Drizzle with the oil and sprinkle with the salt then toss to coat the crisps in oil. Lay out in a flat layer and bake for 15 minutes or until golden and crisp, turning every 5 minutes.
  2. Remove from oven and let cool. Turn oven up to 450°F.
For the Dressing:
  1. Combine all the ingredients in a sealable jar. Seal tightly and shake until combined.
For the Salad:
  1. Once oven is hot, roast meat until cooked to desired doneness; about 5 minutes for rare and 10 minutes for medium-well. Let sit about 10-15 minutes before slicing.
  2. Meanwhile toss lettuce, tomatoes, cucumber, radishes, and onion in a large bowl with the flatbread crisps and dressing. Arrange on a large platter and top with sliced steak, avocado, and feta.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Comida Latina, Condiments and Salsas, Dairy Free, Mains, Recipes

Grilled Shrimp and Steak Kabobs with Grilled Tomato Salsa

June 22, 2015
Grilled shrimp and steak kabobs are the ultimate surf and turf summer dinner. Serve with a grilled tomato-chile salsa for the ultimate healthy dinner.

Who wishes they were in Vegas right now? I see a few hands….maybe? Maybe not? Last I checked it was 114°F so it might be a little bit scorching but oh, the people watching, the shows, the food! (And I suppose the gambling, if you’re into that kind of thing) but did I mention….the food?!!!!

shrimp and steak kabobs

In my opinion the best parts about Las Vegas are in this order:

  1. The restaurants
  2. The cocktails
  3. Laying around all day in a poolside cabana and having people bring you food and cocktails.
  4. And lastly, the food. Did I say that already?

shrimp kabobs

Since none of us are actually in Las Vegas right now (except those of you who are) the good people over at Vegas.com (who incidentally are not required to wear feather boas to work…I asked) wondered if I could recreate some of the luxurious dishes you can get there, but you know, in a more pared-down style that doesn’t require edible gold flakes, Perigord black truffles, or imported cheese.

prepping kabobs

Shrimp and steak are virtual mainstays of Vegas dining so I decided to go with a kabob that combines both and then add some veggies for crunch and contrast. I used tenderloin, which we almost never eat but it cooks in about the same amount of time as the shrimp so neither one gets over done. The meat is marinated in loads of garlic and Mexican oregano and then grilled over a hot fire so until it is nicely charred on the outside, but still juicy on the inside.

charring tomatoes

The salsa is one of my summertime favorites. The tomatoes get nice and smoky from the grill so it goes perfectly with the kabobs but there will be plenty left over for chips or breakfast eggs or topping tacos.

charred tomatoes

What’s that thing they say about Vegas? What happens there, needs to stay there? Well, I think this one time we can make an exception.

prepping salsa

 

Grilled Shrimp and Steak Kabobs with Grilled Tomato Salsa Recipe
 
Prep time
Cook time
Total time
 
Grilled shrimp and steak kabobs are the ultimate surf and turf summer dinner. Serve with a grilled tomato-chile salsa for the ultimate healthy dinner.
Author:
Serves: 6-8 kabobs (depending on the size of the skewers) + 2 cups salsa
Ingredients
For the Kabobs:
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 pound beef tenderloin, cut into 1-inch cubes
  • 3 tablespoons olive oil, plus more for greasing the grill
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt, plus more for seasoning
  • 2 teaspoons dried oregano (preferably Mexican oregano)
  • ½ teaspoon ground black pepper, plus more for seasoning
  • 1 large bell pepper, cored, seeded, and cubed
  • 1 large onion, cubed
For the Salsa:
  • 3 dried guajillo chiles, stemmed and seeded
  • 3 medium ripe tomatoes (about 1½ pounds)
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1¼ teaspoon kosher salt
  • 1 lime, juiced
  • ½ cup cilantro leaves
  • 6-8 skewers, soaked for at least 30 minutes before using if wooden
Instructions
  1. To marinate the skewers, separate the shrimp and beef into 2 bowls. Pour 1 tablespoon of oil in each bowl then divide the garlic, salt, oregano, and pepper between the two bowls and toss to combine. Cover and refrigerate for at least 1 hour or up to overnight.
  2. In a large bowl, toss the vegetables with remaining tablespoon of oil and season with salt and pepper. Thread shrimp and steak onto the skewers separating the meat with the vegetables.
  3. Heat a gas or charcoal grill to medium-high heat. Clean and oil the grates.
  4. Meanwhile, prepare the salsa. Heat a dry skillet over medium heat and add the chiles. Toast them until they are fragrant and darkened in color, about 3-4 minutes, turning occasionally. Transfer to a heat proof bowl and cover with boiling water. Let soak while you prepare the tomatoes.
  5. Cut tomatoes in half horizontally and scoop out the seeds. Toss tomatoes with the oil and place on the hot grill. Grill until skin is blackened and charred and tomatoes have slightly softened.
  6. Let cool slightly, peel off skin and place in a blender with soaked chiles and remaining salsa ingredients. Blend until smooth. Taste and add more lime juice or salt if needed.
  7. To cook kabobs, place on the hot grill and cook until shrimp are pink and firm and steak is cooked, about 4 minutes per side for medium-rare. Remove and serve immediately with salsa.
Nutrition Information
Serving size: 4-6 people

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!