Spicy Grilled Steak Cobb Salad
field greens (to your liking)
2 corn on the cob, grilled
5 strips bacon
2 cup black beans, roasted
2 cup heirloom tomatoes, chopped
1/2 cup blue cheese
2 green onions, chopped
2 avocados, sliced
salt and pepper, to taste
2 lb flank steak
2 tsp garlic powder
2 tsp salt
2 tsp cayenne pepper
2 tsp paprika
1 tsp onion powder
2 tsp oregano
1 tsp thyme
1 tsp chili flakes
1 tsp cumin
1 tbsp olive oil
1 tbsp vegetable oil
salt and pepper
Chipotle-Lime Vinaigrette Ingredients:
2 tbsp chipotle mayo (or regular mayo)
1 tsp garlic powder
1 tbsp cilantro, finely chopped
1 tbsp fresh lime juice
1 tbsp chipotle powder
3 tbsp olive oil
1 tbsp sauce from chipotle in adobo (optional)
Wrap the corn in foil and bake at 375ºF for 20 minutes. While they’re cooking, roast the black beans on a pan on low heat and cook the bacon.
Remove the corn, sprinkle with salt and pepper and grill it on a stove top until cooked through.
Cut the corn off of the cob, put in a bowl with the field greens and all other salad ingredients.
Heat the oven at 350ºF. Mix all of the spices and olive oil in a small bowl.
Put the stove on high heat. Add the vegetable oil to a grill pan. While the stove is heating, sprinkle salt and pepper on the steak. Place steak on the grill pan and sear the outside (about 2-3 minutes on each side). Remove steak and place on top of a large piece of foil.
Lather the steak with the cajun spice marinade and cover the steak completely with the foil. Place on a baking sheet and cook in the oven for another 18-20 minutes or until the inside is no longer red. Serve on top of the salad.
Chipotle-Lime Vinaigrette Directions:
Whisk all ingredients in a small bowl and drizzle on top of the salad.