Sunday, March 25, 2012
Chopped Mexican Salad
Here's a quick weeknight throw-together dinner involving canned things and lettuce. And steak. Which is always a bonus in my book.
It's not summer yet, which means that fresh tomatoes suck. Seriously. So I just won't even go there. I used the convenience of a can of Ro-Tel. Yes, I did. If it's summer and you have delicious fresh tomatoes and peppers, knock yourself out. I have months to go for that.
To put this together, start by chopping an onion. A great many of my meals start with chopping an onion. Works on Pootie every time. All I have to do is start sweating an onion in a pot and he walks in and says "Dinner smells good!" So get out a couple of small pots, chop an onion and put a little olive oil in each pot and put them over medium-low heat. Split the chopped onion between the two pots. Add a pinch of kosher salt to each. Dump a can of pinto beans into one pot. In the other, add a teaspoon of cumin. Then add the can of Ro-Tel and a cup of frozen corn. Stir both pots and then let them simmer over low heat while you get the salad and steak ready.
I used skirt steak - it's one of my favorite cuts. If you can't get it, use a ribeye or other fairly well-marbled cut. Heat the grill to high, then sprinkle with kosher salt and pepper. Grill on each side until it's done to your liking, then set it aside. For the dressing, mix 1 tsp. honey, the juice of one good-sized lime (about 2 Tbs.), a pinch of salt, 1/2 tsp. of cumin, and 3 - 4 Tbs. of olive oil. Tear about 4 cups of red leaf lettuce into bite-size pieces. If you have one, dice a small avocado and add it, and if you don't think cilantro is of the devil or tastes like soap (I like it fine), chop about 1/4 cup of it and mix those together. Toss with the dressing.
Then assemble that bad boy. Put the greens in a large bowl or on a plate, spoon beans on one side and the corn and Ro-Tel on the other side, and top with chopped steak.
It's not all that classy, but it makes a decent weeknight dinner out of stuff you probably already have in your kitchen.
If you want detailed instructions, here's the .pdf, but this is one you can probably throw together without much help.