Steak is a Vegetable too. Stop Hating.
You are what you eat. Steak eats vegetables. Steak is a vegetable. You can thank me later. Stop hating.
Dear readers, by now you know that meat is an integral part of my make-up and I may be late to clarify, but that generally means steak.
Southwestern Steak Salad
I don’t “Atkins” by any degree, and I will have you know that I love me a good salad, so when Bianca came across my radar and introduced me to this culinary wonder, I just had to share it!
It all started with one of life’s essential pleasures…hearty, heavenly, honest food and through food I discovered a taste for what makes me tick.
And boy am I glad that this is her passion. Check this out:
Southwestern Steak Salad
- Preparation: 10 minutes
Cooking: +- 10 minutes
Ready in: +- 20 minutes
Variations: Substitute flank steak with skirt steak or sirloin steak
- Servings: 2 to 4
Tips: This salad can be served as a main meal or as a starter or light meal.
- Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended
- 500g flank steak
- 1 tsp ground cumin
- 1 tsp smoked chilli flakes
- 1/2 tsp salt
- 60g mixed lettuce leaves
- 20g wild rocket leaves
- 100g cherry tomatoes, halved
- 1/3 cucumber, diced
- 1/2 400g tinned black beans, drained and rinsed
- 1 ear of corn (mielie), steamed and cut off the cob
- 1/2 red onion, sliced
- 1 avocado, sliced
- 2 serenade (sweet) chillies, sliced
- 40g mature cheddar with peri-peri, chunks
- 12 tortilla chips, for garnish
- Fresh coriander leaves, for garnish (optional)
- Olive oil, for drizzling
- Lime wedges, for serving
- Prepare all of the fresh ingredients for the salad and combine in a large bowl.
- Lightly coat the flank steak in olive oil and season with cumin, chilli flakes and salt.
- Grill the flank steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
- Allow the meat to rest for half its cooking time.
- Using a sharp knife, thinly slice the steak and toss into the salad.
- Drizzle olive oil and a squeeze of lime juice over the salad and top with a few tortilla chips for crunch.
Fetch the City
I don’t know what more to say. We considered the vegetable, took account of the steak ended up with a combined and heavenly salad.
Does God speak this language? Does anyone know? This must be it. This is the language that God speaks.
Check out more of Bianca’s content. Amen.
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