Entrées
Steak Nachos Salad Bowl
- Prep Time 1 HOUR
- Cook Time 28 MINS
- Total Time 1H 28 MINS
Serves: 1
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Ingredients
- ½ cup Ricos Premium Cheddar Cheese Sauce
- 2-3 lbs flank steak (2 of these for a family of 5)
- 5 cloves of garlic
- 2 juice of limes
- ½ cup orange juice
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- ½ cup olive oil
- 1 tbsp turbinado sugar
- 1 tbsp salt (pepper is optional)
- Mixed salad greens
- Brussels sprouts, sliced
- Sweet potatoes, spiraled
- Grape tomatoes, chopped
- 3-4 radishes, sliced
- ½ avocado, peeled and sliced (per salad bowl)
- Cilantro, chopped
- Jalapeños, sliced
- Limes, quartered and zested
- Blue corn chips and sweet potato chips
- Salt to taste
Instructions
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Marinade: Chop garlic cloves in a small food processor. Add the marinade ingredients and mix thoroughly. Place the steaks in a dish, cover with the marinade, and place in the refrigerator for 1-24 hours.
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Grilling the Steak: Preheat the grill to medium heat. Remove the meat from the marinade dish. Place the flanks steak on the grill and grill for 7-9 minutes per side. We enjoy a medium rare steak (140-145 °F), but you can grill longer if you prefer your steak medium (155-160 °F). Place grilled steaks on a platter and cover with aluminum foil and let rest for 5-10 minutes. Slice across the grain of meat (ie: slicing across the width of the steak rather than its length).
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Greens and Veggies: Prep your salad bowl toppings.
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Assemble: Build your salad bowl with greens. Nestle in your avocado slices, radish slices and nacho chips. Sprinkle in a handful of sliced Brussels sprouts and spiraled sweet potatoes (I quickly blanched mine). Top with chopped cilantro, jalapeño and real salt.
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Protein: Place slices of flank steak on top of the salad bowl.
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Toppings: Scoop a generous ½ cup of Ricos Premium Cheddar Cheese Sauce. Squeeze a slice of lime over the top and sprinkle a bit of the lime zest. ENJOY!