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Spicy Steak Salad

Steak Salad

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 people

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.