Cinco De Mayo Mexican Steak Salad!
2 Tbsp Cold Pressed Olive Oil
2 Garlic cloves
1/2 Cup Cilantro
1/8 c White Balsamic Vinegar
1/4 Tsp Sea Salt
1/4 Tsp Black Pepper Optional
Skirt Steak/Flank Steak Marinade
1 T Crushed Red Pepper
1/2 Tsp Cumin
1/2 Tsp Chili Powder
1 finely Diced Jalapeno
1 Large Squeezed Orange or 2 small oranges
3 Pressed Garlic Cloves
Avocado Thinly sliced
It is Cinco De Mayo this week, and I have a healthy Flank steak salad recipe for you today that is muy bien for your family’s Fiesta. Remember to get your ingredients from good sources - local, organic, grass fed meats, and try to buy the highest quality food that fits your budget. I know it does get expensive, but your body knows the difference.
We are going to start by making our marinade for the skirt steak or flank steak. So, grab an orange and squeeze one or two oranges on to the grass fed flank steak, and rub into the beef some spices - 1 Tablespoon Crushed Red Pepper, 1/2 tsp Cumin, 1/2tsp Chili Powder, 1 finely diced Jalapeno, 3 pressed Garlic cloves. Let this marinate for 30 - 40 minutes.
While that is marinating, we can make our salad dressing and then prep our salad. For our dressing, we are going to use 2T Cold Pressed Extra Virgin Olive Oil, 2 Garlic Cloves, 1/2cup Cilantro 1/8c White Balsamic Vinegar, 1/4tsp Sea Salt, 1/4 tsp Black Pepper, and one squeezed Lime. Blend this up in the Vitamix and Then we are going to prep our salad.
I have some baby arugula which I absolutely love, along with some tomatoes and cucumbers, and we have some avocado to slice on it at the last minute. Now our steak should be done marinating, and we can go grill it!
Once Your steak is grilled the way you like it, you can chop it up into thin slices across the grain and place it on your bed baby arugula, tomato, cucumber, and thinly sliced Avocado. Add your dressing to the salad, and enjoy!