Mexican Steak Cobb Salad with Cilantro Vinaigrette

By drinkfairy

A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.

Ingredients

• For the Salad:
• Cilantro Vinaigrette
• 2 cloves garlic
• 1 1/2 cup packed cilantro leaves
• 1/3 cup rice vinegar
• 1/3 cup olive oil
• 3 tablespoons fresh lime juice
• kosher salt
• 1 pound sirloin steak
• 3 hearts romaine lettuce, finely chopped
• 1/2 cup fresh cilantro leaves
• 1 cup cherry tomatoes, halved
• 1 large avocado, cut into chunks
• 1 large shallot, thinly sliced
• Cilantro Vinaigrette
• 2 cloves garlic
• 1 1/2 cup packed cilantro leaves
• 1/3 cup rice vinegar
• 1/3 cup olive oil
• 3 tablespoons fresh lime juice
• kosher salt
• 1 pound sirloin steak
• For the Salad:
• 3 hearts romaine lettuce, finely chopped
• 1/2 cup fresh cilantro leaves
• 1 cup cherry tomatoes, halved
• 1 large avocado, cut into chunks
• 1 large shallot, thinly sliced

Preparation

Step 1

Instructions
To make the Cilantro Vinaigrette: In a blender, puree the garlic, cilantro, vinegar, olive oil and lime juice. Puree until smooth and season to taste with kosher salt.
Add the steak to a Ziploc bag and add ½ cup of the vinaigrette to the bag. Marinate for an hour.
Heat the grill to medium- high. Sprinkle the sirloin with a little kosher salt and grill the sirloin 5 minutes on each side and then let it rest for 10 minutes.
Meanwhile in a large bowl. Combine the romaine hearts, cilantro leaves, tomatoes, avocado and shallots.
Thinly slice the sirloin against the grain and add to the salad. Toss the salad with the rest of the vinaigrette and season with salt if needed. Serve immediately.

Instructions

Instructions
To make the Cilantro Vinaigrette: In a blender, puree the garlic, cilantro, vinegar, olive oil and lime juice. Puree until smooth and season to taste with kosher salt.
Add the steak to a Ziploc bag and add ½ cup of the vinaigrette to the bag. Marinate for an hour.
Heat the grill to medium- high. Sprinkle the sirloin with a little kosher salt and grill the sirloin 5 minutes on each side and then let it rest for 10 minutes.
Meanwhile in a large bowl. Combine the romaine hearts, cilantro leaves, tomatoes, avocado and shallots.
Thinly slice the sirloin against the grain and add to the salad. Toss the salad with the rest of the vinaigrette and season with salt if needed. Serve immediately.