Mexican Steak Salad with Charred Tomatillo and Pumpkin Seed Purée

in

Chef Chris Brown's steak salad is so good you will forget how healthy it is. Complete with a pumpkin seed dressing, you have to try this out!

image of steak salad

Ingredients

2 corn cobs, kernels sliced off
1/4 cup + 1/2 cup vegetable oil
2 teaspoons smoked paprika
2 teaspoons ground cumin
1/2 teaspoon chili flakes
1 teaspoon garlic powder
1 teaspoon lime zest
2 strip loin steaks
1 large red onion, cut into thin wedges
420 grams canned red kidney beans, drained and rinsed
1 long red Anaheim chili, thinly sliced
1/3 cup fresh coriander, picked
1 avocado
100 grams queso fresco
1 tablespoon lime juice
garnish lime wedges
200 grams tomatillos, husks taken off
1/2 white onion
2 cloves garlic
50 grams pumpkin seeds, toasted
1/2 lime, juiced
to taste salt
to taste pepper

Preparation

For the tomatillo and pumpkin purée:

  1. Using one teaspoon of the vegetable oil, coat the bottom of a heavy cast iron pan.
  2. Turn on high and char the tomatillo, white onion and garlic cloves for roughly five minutes.
  3. Combine toasted pumpkin seeds, 1/4 cup vegetable oil and juice of half a lime in a blender. Blend until smooth. 
  4. Season with salt and pepper, and store in refrigerator.

For salad:

  1. Combine paprika, cumin, chili flakes, garlic powder, lime zest and the rest of the vegetable oil in a ceramic baking dish.
  2. Pat this rub all over steaks until they are fully coated.
  3. Cook steaks in a cast iron pan for three to four minutes each side on med-high heat. Let rest.
  4. Char the red onion for three minutes on high heat. Remove and char lime wedges.
  5. Combine corn kernels, kidney beans, sliced Anaheim chili, coriander, onion and lime juice in a bowl. Season with salt and pepper.
  6. Slice avocado and queso fresco, and lay them on the plate. 
  7. Lightly season each piece with salt and pepper.
  8. Slice beef and lay it on the avocado. Top with salad.
  9. Serve with tomatillo dressing.

 

Also on CBC