My son prepared this delicious salad for us last night. A flank steak coated in a delicious rub, seared in a very hot cast-iron skillet and then sliced over crisp greens. Add your favorite Southwestern Style toppings and enjoy.
Garlic Powder
Dried Oregano
Emeril's Essence
Ground Cumin
Kosher Salt
Freshly Ground Black Pepper
Avocado or Vegetable Oil
Chopped romaine lettuce
Toppings: Taco sauce, chopped onions, shredded cheese, diced tomatoes, guacamole, sour cream, cilantro.
Score the steak on both sides to a depth of 1/2 inch. Generously rub the seasoning on both sides of the steak.
Heat oil in a cast-iron skillet over high heat until almost smoking. If steak is too large for the skillet, cut in half and sear both pieces separately. Place steak in skillet and let cook 4 - 5 minutes per side or until you reach the doneness level you want.
Remove steak from skillet and place on a plate. Cover with foil and let rest 3 - 5 minutes. Slice against the grain. Place steak slices over romaine and top with desired toppings.
I could chow down on that.
ReplyDeleteIt was very tasty!
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