Post-Christmas week calls for lots of salad. Salads at home never taste as good as salads in a restaurant … many because someone else did all the work. While I was in New Orleans last month I had a southwestern steak salad, it was so good (or maybe it was the bloody mary that washed it down) I tried to recreate it.
Grilled flank steaks marinated in cilantro, garlic, cumin, jalapeño and lime.
Salad: mixed greens, roasted corn, peppers, red onion and black beans.
The next day with the left over steak I made a different salad.
Mixed greens, golden beets, sautéd mushrooms and red onions topped with a little fresh parmesan.