Surety® Chimichurri Flank Steak Ranch Salad
Surety® Chimichurri Flank Steak Ranch Salad
Directions
- To make salad dressing, combine ranch and chipotle and blend until smooth. Reserve.
- In a sauté pan over medium-high heat, heat oil to 350 degrees F. and slice tortilla into strips. Drop strips into hot oil and cook until golden brown. Remove and reserve on a paper towel.
- Take 6 oz. of flat iron steak and season with salt and pepper and place on a medium-high heat grill. Cook until medium rare, about 3 minutes on each side. Reserve and let stand 10 minutes. Slice on a bias when cooled.
- In a bowl, combine lettuce, green onion, cilantro and 2 oz. of dressing and mix well.
- Place inside a cold salad bowl for service.
Top with queso fresco, street corn, tomatoes, guacamole, and sliced flat iron.
- Add Juice of 1/2 lime on the flat iron.
- Drizzle Chimichurri over the salad and steak. Add tortilla strips on top of dish.
Ingredients
- 1 6 oz. portion ea. Surety Flank Steak
- 1/4 tsp West Creek® sea salt kosher
- 1/8 tsp Magellan® Black Pepper, ground
- 6 oz. Peak Fresh Produce® Lettuce, Spring Mix
- 1 oz. Peak Fresh Produce® Onion(s), Green, chopped
- 2 oz. Peak Fresh Produce® Cilantro, chopped
- 1 oz. Contigo® Cheese, Queso Fresco Crumble
- 2 oz. Contigo® Guacamole, homestyle, chunky
- 1 oz. Contigo® fire roasted corn
- 1 oz. Peak Fresh Produce® Onion(s), Yellow Jumbo, small dice
- 2 oz. Contigo® Fire Roasted Diced Tomatoes
- 1 ea. Contigo® Tortilla(s), Corn 6-inch
- 1 1/2 cups Roma® Oil, Olive
- 1 cup Village Garden® Ranch Dressing
- 1 ea. Contigo® Pepper(s), Chipotle in Adobo Sauce
- 1/2 ea. Peak Fresh Produce® Lime(s)
- 1 oz. Contigo® Chimichurri Sauce
Chef Steven Zabel - Corporate Chef, Performance Foodservice - Chicago.
