Steak Salad

The Foodies' KitchenOctober 18, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

You know, day-to-day we love to eat our greens, and often pair it with grilled chicken or tuna. But sometimes, we do love to serve it with a skirt steak. Now, when we found this recipe by Courtney from Pizzazzerie, we were smitten. We’ve made it already more than a couple of times – and somehow we already have a couple of variations you’ll love as well.

First, make sure you have a good 1-lb. sirloin steak, and a glass container where you can marinate it flat. We’ve tried this recipe with two different marinades: first, like the original with Worcestershire sauce, and with Lizano sauce. For those not familiar with the later, Lizano Sauce (Salsa Lizano) is a condiment that was originally developed in Costa Rica in 1920 by the Lizano Company. It’s a smooth, light brown tangy sauce, and you can use it both while cooking or to flavor your dishes when serving. The condiments, mostly kept in secret, have from cumin to tamarind.

Back to the steak! You marinate the steak with either Lizano or Worcestershire for at least an hour, and then straight to the grill. If you’re using Lizano sauce, skip on the salt and pepper – the sauce is flavorful enough. Since we didn’t have a grill available, we used a grilling pan, and for the lettuce we absolutely loved the salad spinner we found at Almacenes Siman. An an additional tip, we loved adding the tomato halves into the grilling pan to burst (and get some of the flavor from the pan).

Kitty

Steak Salad

Recipe adapted from Pizzazerie
Yields 4 servings

Ingredients:
1 lb. sirloin Steak
⅓ cup Worcestershire or Lizano sauce
1 teaspoon salt*
1 teaspoon pepper*
4 cups spring mix greens
2 cups cherry tomatoes
1 avocado sliced
½ red onion sliced
ricotta cheese
olive oil, for serving

Instructions:

Place beef in a glass container with your sauce of choice, salt and pepper. Turn steak to coat evenly. Cover with plastic film or its hermetic lid. Marinate in the fridge for at least one hour.
Clean and dry your mixed greens. Cut the tomatoes in half and slice the onion.
Place steak on a hot grill, over medium heat. Grill, covered for 10 minutes, turning once. Remove from grill and let the steak rest for 4-5 minutes. This will ensure that the moisture redistributes through the meat, giving you a juicy and tender steak.
While the steak rests, add cherry tomatoes to the grill, and cook them for 2-3 minutes or until they burst.
Fill your plat with a handful of mixed greens. Top with the tomato halves, sliced onion and bits of ricotta cheese. Slice the avocado, and place on the plate. Slice the steak and place on top of the salad. Add a bit of olive oil before serving.

Note:

Skip the salt and pepper on the steak if using Lizano sauce.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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