SOUTHWESTERN COBB SALAD WITH CHILI-RUBBED STEAK

Southwestern Cobb Salad with Chili-Rubbed Steak image

Provided by My Food and Family

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Number Of Ingredients 22

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Ingredients

1 units dressing
2 cloves garlic
0.5 teaspoons kosher salt
0.333333333333 cups mayonnaise
0.333333333333 cups buttermilk
1 tablespoons chipotle hot sauce
3 tablespoons cilantro leaves
1 units scallions
1 teaspoons orange zest
1 units steak
3.25 pounds tri
1 units kosher salt
2 tablespoons chili powder
1 tablespoons olive oil
1 units salad
1 units avocado
1 heads romaine lettuce
3 units tomatoes
1 units orange
0.5 cups jicama
4 ounces cotija
1 units kosher salt

Steps:

For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, hot sauce, cilantro, scallion, and orange zest. Whisk well to make a creamy dressing. Set aside.
For the steak: Position a rack and broiler pan about 6-inches from the heat element and preheat the broiler to high. Season steak with salt to taste. Stir the chili powder into the oil in a small bowl. Rub the spiced oil on both sides of the steak. Carefully lay the steak on the hot pan and broil, turning once, 8 to 10 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest 5 minutes before cutting into bite-size cubes.
For salad: Halve, seed, peel, and dice the avocado. Put the romaine into a large salad bowl. Arrange the steak, avocado, tomatoes, orange, jicama, and cheese over the lettuce in wide stripes and season with salt and pepper, to taste.
Pour about 3 tablespoons of dressing over the salad and toss well. Serve the salad with warm corn or flour tortillas, if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g