Ingredients
Marinaded Steak
- 500 grams steak choose your favorite cut to barbecue
- ¼ cup olive oil
- 2 tablespoons Worcestershire sauce
- 1 lime, juice
- 1 teaspooons chilli flakes
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- salt and pepper
Spicy Steak Dressing
- 1 cup yoghurt
- 1 lime, juiced
- 1 teaspoon smoked paprika
- ½ cup coriander, finely chopped
- 2 tablespoons chipotle pepper in adobe sauce
- salt and pepper
Salad
- 1 iceberg lettuce, shredded
- 250 grams cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cob of corn
- 1-2 large avocado
- 100 grams feta cheese
Instructions
Steak Marinade
- In a mixing bowl, combine the olive oil, Worcestershire sauce, cumin, chilli flakes, sugar, lime juice and salt and pepper. Whisk to incorporate everything together.
- Add the steak to the marinade and massage the marinade into the steak with your fingers. Cover and place in the fridge for at least 1 hour.
Spicy Steak Dressing
- In a large bowl, add the yoghurt, coriander, chipotle peppers, lime juice and paprika. Season with salt and pepper and then stir to combine. Cover and refrigerate until needed.
Preparing the Salad
- Sear and then grill the steak over a hot heat until the desired level of cooked is achieve. At the same time grill the corn until it is lightly charred all over.
- Let the steak rest on the counter for 5 minutes covered in foil before slicing with a sharp knife against the grain.
- Remove the kernels off the corn.
- Add all the salad ingredients to bowls and top with slices of steak. Drizzle the dressing over the top and the crumble some feta over everything to finish.
I will start with a bit of a warning by saying this salad does have a bit of spice to it. The heat isn’t going to be for everyone and it’s probably not the most kid friendly salad either. However, for those liking spice, this salad is incredible. The flavors packed in are amazing, especially when topped with the spicy salad dressing. I can guarantee it will be a showstopper at any barbecue.
The steak marinade, salad dressing and salad components can all be prepared ahead of time. This then just leaves cooking the steak and assembling as needed.
Marinading the Steak
To start with, combine the olive oil, Worcestershire sauce, cumin, chilli flakes, sugar, lime juice and salt and pepper in a mixing bowl. Whisk to ensure everything is incorporated together. Next, take your steak and add it to the marinade. Massage the marinade into the steak with your fingers. Lastly, cover the steak and place it in the fridge for at least 1 hour.
When choosing the cut of steak to use, I always say go with what you like to cook, that’s in your budget. Something with a bit of fat like a sirloin or porterhouse works great when making this salad.
Preparing the Spicy Salad Dressing
In a large bowl, add the yoghurt, coriander, chipotle peppers, lime juice and paprika. Season the dressing with some salt and pepper and then stir to combine. The finished sauce should have a lovely light orange color.
Cover the finished sauce and then refrigerate it until needed.
Recipe Note: Chipotle peppers in adobe sauce is usually found in Asian grocery stores. Although it is becoming more prevalent in local supermarkets. You may find it in the mexican section, usually in a glass jar. This is what brings the heat to the dressing, and the amount used can be adjusted based on your flavor preferences.
Assembling the Spicy Steak Salad
To finish the salad all we have left to do is cook the steak and then assemble everything and top it with the dressing.
Allow the steak to come up to room temperature 30 minutes prior to cooking. When ready to cook, sear it on a high heat and then cook the steak until the meat is tender but it still has some pink in the middle (or cook it to your preference on how you like your steak). Remove the steak from the grill, cover with foil and rest it for approximately 10 minutes before slicing it in strips against the grain.
While the steak is cooking, add the corn as well and lightly char the corn all over. When the corn is cooked, use a sharp knife to remove the kernels from the cob.
You can either serve the salad in one large bowl or make individual salads in 4 small serving bowls. I find this salad serves nicely when not tossed. Instead build the salad by adding each component in sections to the salad bowl.
Start by diving the lettuce across the bottom of each salad bowl. Next, top with the cherry tomatoes, corn, onion and avocado. Follow the salad up with a generous amount of slice steak in each bowl. Finish by drizzling of a good amount of the spicy salad dressing across the top and then crumble some feta over the top of everything.
Serve with extra wedges of lime and some fresh chilli to garnish.
