Mojito Steak Salad
Makes 2 main-dish servings
Salad
1 ((8 oz)) top sirloin, fat trimmed
2 tablespoons olive oil
2 tablespoons fresh chopped mint
2 tablespoons sugar
1 ounce white rum (optional)
Juice of 1 lime
Salt and pepper
1 head Romaine lettuce, chopped
1 red bell pepper, minced
1/2 red onion, minced
1 cup corn cut off the cob
8 to 10 cherry tomatoes, halved
Dressing
1/2 cup light sour cream
3 tablespoons taco sauce or salsa
Juice of 1/2 lime
Salt and pepper
In a small bowl, whisk together 1 tablespoon of olive oil, mint, sugar, rum
and juice of 1 lime. Pour over steak and marinate for 15-20 minutes.
Heat the remaining tablespoon of olive oil in a pan over medium-high heat.
Season both sides of the steak with salt and pepper, and sear until golden-
brown or desired doneness, preferably medium-rare or medium. Let steak rest
and slightly cool.
In a large bowl, mix together lettuce, peppers, onions, corn and tomatoes.
Thinly slice steak and toss with salad.
Mix all dressing ingredients together, and pour over salad. Serve
immediately.
Chef Jamika Pessoa Shared Recipes For Summery Salads