Grilled Steakhouse Salad With Creamy Cilantro Dressing
Serving Size
4
People
Prep Time
25
Minutes
Cook Time
12
Minutes
Ingredients
1 lb Skirt steak
1/2 C. Steakhouse Better Butter, room temperature
6 C. Mixed greens
1 C. Corn kernels, fresh or canned
1/2 C. Cherry tomatoes, halved
1/2 C. Crumbled queso fresco
1/4 C. Red onion, thinly sliced
1/4 C. Fresh cilantro, chopped
2 Large Avocados, pitted and sliced
2 Tbsp. Olive oil
Salt and pepper, to taste
Creamy Cilantro Dressing:
1/2 C. Sour cream
1/4 C. Fresh cilantro, chopped
1 Tbsp. Lime juice
1 Tbsp. Honey
1 Garlic clove, minced
1/2 tsp. Cumin powder
Salt and pepper, to taste
Water, as needed to thin out the dressing
Directions
Preheat your grill to medium-high heat.
Season the skirt steak with salt and pepper, and rub some of the Steakhouse Better Butter on both sides of the steak.
Grill the steak for about 3-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for 5 minutes.
While the steak is resting, assemble the salad by combining the mixed greens, corn kernels, cherry tomatoes, crumbled queso fresco, red onion, and chopped cilantro in a large bowl.
In a small bowl, whisk together the sour cream, chopped cilantro, lime juice, honey, minced garlic, cumin powder, salt, and pepper. Add water as needed to thin out the dressing to your desired consistency.
Slice the steak thinly against the grain.
Drizzle the olive oil over the salad and toss to combine.
Divide the salad onto 4 plates and top with the sliced steak and sliced avocado.
