Nutrients per serving
- Protein: 35.0 grams
- Fat: 23.0 grams
- Carbohydrates: 27.0 grams
- Calories: 454
- High Source of Fibre
Lettuce
Southwest Caesar Salad with Grilled Steak
Cilantro, jalapeño pepper, caramelized corn and tortilla chips give a new flavour to the classic salad. Substitute chipotle hot pepper sauce for jalapeño to add a smoky flavour. Topped with chili-rubbed steak, it is a complete meal. Serve steak and corn warm or prepare ahead and serve cold.
Cooking Time: 13 to 20 minutes
Standing Time: 5 to 10 minutes
Servings: 4
Ingredients:
- 2/3 cup (150 mL) chopped fresh cilantro
- 1/4 cup (50 mL) light sour cream
- 1/4 cup (50 mL) fresh lime juice
- 1/4 cup (50 mL) grated Parmesan cheese
- 2 cloves Ontario Garlic
- 4 Ontario Green Onions, coarsely chopped
- 1/2 tsp (2 mL) salt
- 2 anchovy fillets (optional)
- 1 small jalapeño pepper (or more to taste), seeded
- 1/2 cup (125 mL) olive oil
- 8 cups (2 L) torn Ontario Romaine Lettuce (about 1 head)
- 1 Ontario Greenhouse Sweet Red Pepper, seeded and diced
- 3 cobs Ontario Sweet Corn
- 1 tbsp (15 mL) oil (for brushing on corn and grill)
- Tortilla or nacho chips (about 24)
- 2 tsp (10 mL) chili powder
- 1 tsp (5 mL) each of ground cumin and coriander
- 1/2 tsp (2 mL) each of salt, pepper and granulated sugar
- 1 lb (500 g) 3/4-inch (2 cm) thick top sirloin or other grilling steak
Steak:
Preparation:
In blender, combine cilantro, sour cream, lime juice, Parmesan, garlic, onions, salt, anchovy (if using) and jalapeño; process until finely chopped. With motor running, slowly add oil and blend until smooth. Refrigerate in airtight container for up to 24 hours. In sealed plastic bag, combine lettuce and red pepper; chill until serving time.
Steak: Mix chili powder, cumin, coriander, salt, pepper and sugar; rub on both sides of steak. Lightly brush corn with oil. Lightly oil grill and heat to medium-high. Place corn on grill; close lid and cook, turning often, until slightly caramelized or blackened, 15 to 20 minutes. When corn has cooked to 8 to 10 minutes, add steak to grill. Cook, covered, for 3 to 5 minutes per side for medium-rare or until desired doneness. Remove steak and let stand for at least 5 minutes. Let corn cool enough to handle. With sharp knife, cut kernels from cobs.
In large bowl, toss together lettuce, red pepper, corn and enough dressing to coat well. Divide salad among 4 dinner plates. Slice steak into thin strips; arrange on salad. Drizzle some dressing over steak. Garnish with chips.
Dip any remaining chips in dressing.
TIP: For faster cooking, cut raw corn kernels off cob. Spray or lightly oil heavy skillet. Cook corn over high heat for 2 to 3 minutes or until lightly blackened, stirring occasionally.
