Mexican Steak Cobb Salad with Cilantro Vinaigrette

• Gluten free

• Meat

  • 3 Hearts romaine lettuce
  • 1 lb Sirloin steak

• Produce

  • 1 Avocado, large
  • 1 cup Cherry tomatoes
  • 1 1/2 cup Cilantro, packed leaves
  • 1/2 cup Cilantro, fresh leaves
  • 2 cloves Garlic
  • 1 Shallot, large

• Condiments

  • 1 Cilantro vinaigrette
  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 1/3 cup Rice vinegar

Found on heatherchristo.com

Description

Ingredients

• Cilantro Vinaigrette
• 2 cloves garlic
• 1½ cup packed cilantro leaves
• ⅓ cup rice vinegar
• ⅓ cup olive oil
• 3 tablespoons fresh lime juice
• kosher salt
• 1 pound sirloin steak
• For the Salad:
• 3 hearts romaine lettuce, finely chopped
• ½ cup fresh cilantro leaves
• 1 cup cherry tomatoes, halved
• 1 large avocado, cut into chunks
• 1 large shallot, thinly sliced
• Cilantro Vinaigrette
• 2 cloves garlic
• 1½ cup packed cilantro leaves
• ⅓ cup rice vinegar
• ⅓ cup olive oil
• 3 tablespoons fresh lime juice
• kosher salt
• 1 pound sirloin steak
• For the Salad:
• 3 hearts romaine lettuce, finely chopped
• ½ cup fresh cilantro leaves
• 1 cup cherry tomatoes, halved
• 1 large avocado, cut into chunks
• 1 large shallot, thinly sliced

Directions

• To make the Cilantro Vinaigrette: In a blender, puree the garlic, cilantro, vinegar, olive oil and lime juice. Puree until smooth and season to taste with kosher salt.
• Add the steak to a Ziploc bag and add ½ cup of the vinaigrette to the bag. Marinate for an hour.
• Heat the grill to medium- high. Sprinkle the sirloin with a little kosher salt and grill the sirloin 5 minutes on each side and then let it rest for 10 minutes.
• Meanwhile in a large bowl. Combine the romaine hearts, cilantro leaves, tomatoes, avocado and shallots.
• Thinly slice the sirloin against the grain and add to the salad. Toss the salad with the rest of the vinaigrette and season with salt if needed. Serve immediately.
• To make the Cilantro Vinaigrette: In a blender, puree the garlic, cilantro, vinegar, olive oil and lime juice. Puree until smooth and season to taste with kosher salt.
• Add the steak to a Ziploc bag and add ½ cup of the vinaigrette to the bag. Marinate for an hour.
• Heat the grill to medium- high. Sprinkle the sirloin with a little kosher salt and grill the sirloin 5 minutes on each side and then let it rest for 10 minutes.
• Meanwhile in a large bowl. Combine the romaine hearts, cilantro leaves, tomatoes, avocado and shallots.
• Thinly slice the sirloin against the grain and add to the salad. Toss the salad with the rest of the vinaigrette and season with salt if needed. Serve immediately.