Wednesday, June 4, 2014

Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette


tequila lime flank steak
1 (2 pound, 1-inch thick) flank steak
1/3 cup tequila
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
zest of 2 limes
1 head of red romaine lettuce, washed, dried and torn
Margaret Bruya's Coyboy Caviar
1 ounce colby jack cheese, freshly grated
blue tortilla chips for topping (I recommend Garden of Eatin's Red Hot Blues!)

chile lime vinaigrette
2 tablespoons olive oil
1 tablespoons rice vinegar
1/2 tablespoon red pepper or chile oil
2 teaspoons honey
the juice of 2 limes
a pinch of salt + pepper


tequila lime flank steak
Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate for 2-24 hours, flipping steak a few times. When you're ready to make the salads, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 5 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this will result in steak that is done medium-well. Let it rest for 5-10 minutes, then slice thin strips on an angle. Or, grill it, which is what I did!
After putting the steak in the marinade, make the Cowboy Caviar and put it in the fridge so that the flavors have a chance to meld.
To assemble the salad, place lettuce in the bowl with a pinch of salt and pepper, toss, and cover with flank steak, Cowboy Caviar, cheese, and tortilla chips. Top with dressing and toss!
chile lime vinaigrette
Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.

This was a MAJOR hit! The marinade was delicious and the vinaigrette is to die for! This will be a repeater for sure!
Recipe adapted from
Photo from

Margaret Bruya's Cowboy Caviar

This recipe was shared with my by my friend Laura (Bruya) Wilson. It is her mom's famous recipe and has been a staple at their family gatherings for years. After you make it, you'll understand why! It's always a major hit!

1 cup frozen or fresh corn
1 can of black eyed peas, drained
1 can of great northern beans, drained
3 avocados
3 chopped Roma toms
1 small white onion
1/2 jalapeno (optional)
1/2 bunch of cilantro
salt to taste
1 fresh squeezed lime
Serve with your choice of tortilla chips (I highly recommend Garden of Eatin's Red Hot Blues!)

This recipe does best if you make it a few hours before you plan on serving it. Put it in the fridge so that the flavors have a chance to meld. Delicious!