It really doesn’t matter when you want to serve this salad. The way I see it, it can go either way, lunch or dinner. It has the protein and all the necessary veggies. If you want to make a hefty portion, just add some rice, pasta, couscous or orzo. Or, you can have a basket with buns and people can make their own sandwiches. This salad will rock!
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $15.95 or $7.98 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 thick sirloin steaks cut across to get 4. ($8.35)
1 tsp. of each: Adobochón, Roasted Garlic and Herbs and Angie’s Dry seasoning (.60)
¼ c. Angie’s basting olive oil ($1.20)
1 cup of cherry tomatoes, sliced ($1.70)
1 small onion, sliced (.40)
1 jalapeno, sliced (.30)
1 c. asparagus, blanched briefly, drained and cut on a diagonal ($1.00)
1 c. chopped cilantro (.35)
2 limes cut in half (.80)
1 avocado cut in bite size cubes ($1.25)
Pat dry the steaks and cut them across. Season with Adobochón, Roasted Garlic and Herbs, Angie’s Dry seasoning, and my basting olive oil. Refrigerate.
Blanch the asparagus, rinse, pat dry and cut all the other veggies. Refrigerate.
In a skillet, on med-high, sauté the steaks until golden brown outside and pink inside.
Allow the steaks to rest for 3 -4 minutes before slicing them to keep the juices inside.
Now you are ready to plate. Enjoy.
My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.