Sorry for the lack of posts this week folks! The husband and I spent 4 days in the wonderful sunny land of Austin, Texas this week and our schedule got all out of wack, which is why I haven’t posted since last Sunday! As organized as I generally am with our schedules, vacations always seem to throw everything off and it takes me about a week to get caught up on normal life.
I’ll be doing a little Austin recap post this week to let you know what we did, where we ate, and show you a few pictures. Hint: we had some bomb tacos, witnessed some pretty crazy weird things (in typical Austin style), and spent $2.50 on the best snow cone ever. All in all, it was an awesome trip!
Today I’m sharing with you one of the yummiest salads I’ve experienced to date. The crispy plantains, the tangy tomatoes, the rich and juicy sliced steak, the creamy avocado, and all of the other flavors make the biggest party ever in your mouth.
I really need to start making more salads around our household and it’s definitely salads like this that would reel me in. You know when you order a house salad at a less than average restaurant and they bring you a few giant chunks of less than green head lettuce, maybe 2 slices of dry cucumber, and 5 croutons? This, my friends, is NOT that salad. Just push that scary salad out of your minds and scroll below to deliciousness.
This salad is just screaming SUMMMEERRR!!! Summertime!!!
We have yet to make the leap to start grilling for the summer, so I decided to cook the steak in our trusty Cast Iron. It stayed completely juicy and was so easy to moderate the cook time. If you don’t have a Cast Iron skillet, I would highly recommend one. It’s awesome for providing an extra depth of flavor like you would get by grilling or cooking something out in the wild. Ok, no one really cooks in the wild, but you know what I mean. Extra flavor. Yum. Cast iron!!
Did I mention there is blue cheese and CANDIED PECANS in this salad? Candied pecans!! The recipe calls for 1/4 cup pecans, but if we’re being honest here, you should just go for a whole cup. 3/4 cup will be eaten before it’s even time to assemble the salad.
There is no amount of self control that will stop me from eating 62 handfuls of these lovelies, so just account for that fact and make yourself a buffer.
And there you have it folks, the tastiest salad around!Print
- 1 whole rib-eye or strip steak with the fat trimmed
- ¼ cup canola oil
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 2 cloves garlic, peeled
- 1 tablespoons minced fresh ginger
- ½ teaspoon hot chili oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup pecans, chopped
- ½ cup sugar
- 2 tablespoons water
- 2 cups romaine, chopped
- 2 cups spinach
- 10 grape tomatoes, sliced in half
- ½ red bell pepper, thinly sliced
- ½ cup blue cheese
- 1 avocado, thinly sliced
- 1 ripe plantain
- 1 teaspoon salt
- 1 cup canola oil
- Combine all dressing/marinade ingredients and pour half of dressing over steak to marinade for 30 mins up to 2 hours, depending on how much time you have.
- Thinly slice plantains, heat canola oil in large skillet until shimmery and thin. Fry plantains until medium brown and crisping on the edges. Remove from pan and lay on paper towels to absorb the grease.
- In small skillet over medium heat, add pecans, sugar, and water. Stir constantly until sugar melts and pecans start to toast and sugar carmelizes. Remove from pan onto a sheet of wax paper to cool.
- Combine romaine, spinach, grape tomatoes, red bell pepper, blue cheese, and avocado in large serving bowl.
- Put steak in cast iron skillet or on the grill, cook for 3 minutes on each side or to your preferred doneness. Thinly slice and place on salad.
- Sprinkle with toasted pecans and serve with fried plantains.