Last night I celebrated Cinco de Mayo a bit early with this healthier twist on a Mexican dish. A variety of Spring market veggies and lettuces dressed in a lighter Greek yogurt based Green Goddess Dressing with sharp cheese and a spice rubbed grilled steak. Margaret and I toyed with using “organic dorrito nacho chips” as croutons but thought that they didn’t add much to the aesthetics of the presentation. Add a margarita to the mix and you’ll be set for tonight’s festivities!
Mexican Steak Salad with Green Goddess Dressing
- 1 NY Strip steak
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon coriander
- 1 teaspoon cayenne pepper
- 1 cup grated sharp cheddar
- romaine lettuce
- 1/2 bell pepper
- 1 handful grape tomatoes
- 1/2 cup sliced cucumber
- 4 radishes, sliced
Mix together cumin, coriander, salt and cayenne pepper. Rub all over the NY Strip steak. Grill to your desired temperature. Allow to rest and then slice thin.
Meanwhile, prepare the salad with a variety of colorful spring lettuces and fresh veggies. Mix together with Mexican Green Goddess Dressing. Top with cheese and sliced steak.
Gwyneth Paltrow’s Mexican Green Goddess Dressing
- 2/3 cup Greek non-fat yogurt
- ¼ cup cilantro
- 2 scallions, roughly chopped
- ¼ cup lime juice (2-3 limes)
- ½ jalapeno, roughly chopped, or a drizzle of hot sauce
- ½ cup extra virgin olive oil
- ½ teaspoon coarse sea salt
- 1 tablespoon honey
Combine all the ingredients in a blender. Blend until completely smooth. The dressing can be kept in a jar in the fridge for up to a week.
