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

No comments:

Post a Comment