My Mexican Steak Salad for Two is a great option when traditionally preparing taco night, but wanting something a little different.
This steak salad starts with good beef, and that begins with a quality cut of meat like filet mignon, or hanger steak, but I recommend choosing something in your budget. Hanger steak, if cut properly (across the grain), can offer some of the same tender qualities as other expensive cuts, but at a much more affordable price.
To transform the beef into a Mexican meal, rub it first with dried spices like; onion powder, chili powder and cumin. Searing beef in an extra hot iron skillet, or on an outdoor grill, forms a crust that locks in the juices and gives the steak outstanding texture. Onions and peppers become caramelized and go so nicely with the savory meat. This salad can be served warm, room temperature or cold, which makes it great for small gatherings too, especially if you double the recipe.
8 ounces filet mignon or hanger steak
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
3 ounces feta cheese, crumbled
1/3 red wine vinegar
1/2 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 onion powder, chili powder, cumin, salt and pepper. Rub on both sides of steak. Drizzle 2 tablespoons oil in pan and heat on high for 2 minutes, or until lightly smoking. Place meat in pan and cook on first side for 4 minutes. Flip over and cook on the other side for 3 minutes, depending upon how you like your steak.
2. Remove steak from pan and rest on a cutting board for 5 minutes, while you sauté vegetables. Place onions, peppers, 2 teaspoons oil in same sauté pan, and sprinkle with salt and pepper. Cook for 4 minutes, until crisp tender, yet slightly caramelized.
3. Place vinaigrette ingredients in a sealed jar and shake until combined. Place spinach in a large serving bowl and top with sautéed vegetables.
4. Slice steak thinly and place on top of vegetables. Top with cheese and drizzle with half of vinaigrette, serve remaining with salad. Enjoy!