1½poundssteakAt least 1" thick. You can use sirloin, strip, flank, skirt, ribeye, filet mignon or leftover steak.
1headlettucered or green leaf, romaine, Bibb, or iceberg or 6-8 cups of mixed greens or mesclun.
15 ouncescanned kidney beansrinsed and drained
2cupscherry tomatoesor grape tomatoes, sliced
2ears of corn on the cobSlice the kernels from the cob using a sharp knife or corn stripper.
3-5Persian cucumberssliced crosswise, or English cucumber, halved vertically and sliced into thin half moons.
2-3red chiliesor jalapenos, serrano or birdseye chilies (spicy)
⅓cup fresh cilantro chopped
1cupqueso frescoor other crumbly cheese, like cotija, feta or goat cheese
1Haas Avocadopeeled and thinly sliced
½cupChili Honey Lime Dressing
FOR GRILLING STEAK:
If you're grilling the steak, take the meat out of the refrigerator about 20 minutes before cooking to remove the chill. Season with salt and pepper or Montreal steak seasoning to your tastes.
Preheat the grill to a medium-high heat (about 450° F). Place the steaks on the grill grates and cook for approximately 8-10 minutes, flipping halfway through until the meat reaches your desired doneness. Use an instant-read thermometer to ensure proper doneness.Rare: 125°F; Medium-Rare 135° F. Medium 140°-145° Medium Wellto Well 150°F to 160°F
Let the steak rest while you assemble the salad.
FOR LEFTOVER STEAK:
You can serve leftover steak cold, or if it hasn't been sliced already, you can reheat it.
To reheat leftover steak: Wrap loosely in aluminum foil, and heat in a 300° oven for 8-10 minutes to warm through. Use a meat thermometer to check the internal temperature reaches about 110-120°. Slice the meat into ¼" slices
FOR JAMMY EGGS:
Fill a saucepan with enough water to cover eggs by about ½". Bring the water to a boil, then carefully add the eggs, reduce the heat to medium so that the eggs don't clang around too much in the pan.
Set your timer for 6½ minutes.While the eggs boil, fill a medium bowl with equal parts ice and water to create an ice bath.
When the eggs are done, immediately transfer them to the ice bath to rapidly chill them and prevent residual cooking. Crack the shells by tapping them on a counter, peel them and slice the eggs in half.
ASSEMBLE THE SALAD:
Wash and dry the lettuce leaves. Remove any tough stems and arrange the lettuce in a bed on a large platter.
Sprinkle the lettuce with about half of the kidney beans, tomatoes, corn kernels, sliced cucumbers, sliced chilies, cilantro and green onions.
Arrange the steak into 3-4 slice pockets over the salad, (enough for everyone to have their own serving. Tuck in the jammy eggs and sliced avocados into the platter. Use the remainder of the veggies to fill in any gaps.
Sprinkle the cheese over the Southwestern steak salad and drizzle with half of the salad dressing. Serve leftover dressing on the side.
Another serving method -- toss all ingredients but steak and eggs in a large bowl. Arrange steak slices and egg halves or quarters atop the salad.