Mexican cuisine is one of my favorite foods, but it is not exactly the healthiest of choices. I am always trying to create recipes that are lighter on calories without losing flavor. Salads are a great option when choosing a lighter meal and if you are trying to increase your vegetable intake. This recipe for Mexican Steak Salad achieves both goals – deliciously satisfying, but not too heavy.
To prepare a tender steak, you need to buy a good quality cut of meat like fillet mignon and rub it with dry spices. I enjoy a mixture of herbs like; onion powder, chili powder and cumin – all of which can hold up to the beef.
The next step is easy – sear the beef in an extra hot iron or steel pan, so a crust forms on the outside of the beef. This seal locks in the juices and creates an outstanding texture. Cook your beef to taste, but I recommend keeping it on the rarer side, so you can appreciate the hearty beefy flavors.
The onions and peppers in this recipe remind you of your favorite sizzling fajitas, but with a little more heat from the jalapeno. This Mexican Steak Salad is such a fun meal and is easy enough to prepare any day of the week.
6-8 ounces fillet mignon
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt + more for seasoning
1/4 teaspoon black pepper
1 medium red onion, sliced
1 red bell pepper, sliced
1 jalapeno, sliced
5 cups of baby spinach leaves
1/3 red wine vinegar
1 teaspoon agave nectar
1 teaspoon Dijon mustard
1/4 teaspoon ground cumin
pinch of salt & pepper
1/2 cup vegetable oil + more for cooking
1. In a small bowl, combine the onion powder, chili powder, cumin, salt and pepper. Rub on both sides of steak. Drizzle 2 tablespoon oil in pan and heat on high for 2 minutes, or until lightly smoking. Place meat in pan and cook on the first side for 4 minutes. Flip over and cook on the other side for 3 minutes, depending how done you like your steak.
2. Remove the steak from the pan and rest on a cutting board for 5 minutes, while you saute the vegetables. Place the onions, peppers, 2 teaspoons oil in the same saute pan, and sprinkle with salt and pepper. Cook for 4 minutes, or until crisp tender.
3. Place the vinaigrette ingredients in a sealed jar and shake until combined. Put the spinach in a large serving bowl and top with sauteed vegetables.
4. Slice the steak thinly and place on top of the vegetables. Drizzle with half the vinaigrette and serve the rest with the salad. Enjoy!