Happy 2016, y’all!
Oh look…. Keri has been in Texas again. Bless her little Colorado heart.
Yes, yes I have – and I, of course, spent those 7 days hording all of the red meat, and kolaches, and green sauce (and kolaches dipped in green sauce, which I highly recommend,) that Montgomery county would surrender its grasp on.
And still didn’t get enough.
BUT – the holidays are over, and it is back to reality in a brand spanking new year. For many that means a time of resolution. Keri actually LOVES her some resolutions (more about that today on Reluctantly Suburban, if you are so inclined,) so I fully support you and yours in your goal setting!!
A little period of nutrition correction sounding like a good idea right now? Mildly mortified at what boozy cocoa and grandma’s famous fudge have done to the waistline? Fear not, hungry readers, Keri has you covered!
I present to you my first ever “Salad a Week January!!” (Insert trumpet flourish here.)
Each week this month I will be giving you a good-and-good-for-you recipe for an entree salad sure to satisfy while keeping you on track.
But enough with the banter, bring on this week’s offering, which caters to my Sad Panda feelings about lack of Lone Star in my January world, and gives us a chance to indulge in my favorite hunger-fighting good fat, AVOCADO!!!
For the dressing:
1 large avocado
1 can Herdez Salsa Verde
Pickled jalapeno slices
1-2 tablespoons sour cream
For the salad:
3-4 ounces per serving skirt or flank steak
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 bag (or 1 bunch) washed Romain lettuce
1 bell pepper and 1 onion (or whatever fajita veggies you like.)
Shredded cheddar (not pictured, because I have holiday brain, I guess)
WHAT YOU DO:
Combine the garlic powder, chili powder, and cumin. Squeeze lime juice onto both sides of the steak and sprinkle with the seasonings.
Give it a good rub to make sure that it stays put. I like to fold the steak onto itself and let it sit in the fridge to absorb the goodness.
The dressing is a lazy interpretation of my beloved (but labor-intensive) version of Houston green sauce, and SO easy to make:
Add the salsa, avocado, and 2 jalapenos to blender :
Puree until smooth. Add a heaping tablespoon of sour cream and blend again:
At this point things become a matter of personal taste- want things tangier? More sour cream. Need more spice (as I did?) A few extra jalapeno slices. At this point I also added the juice of half a lime, to brighten things up a bit and thin down the dressing.
When the flavor and consistency is to your liking, this can be stored in the fridge for up to a week before it will get funky, just be sure to give it a shake before using.
Remove the steak from the refrigerator 1/2 hour before cooking so it has a chance to come up to room temperature. This ensures even cooking. I like to grill my fajita steak, which takes some dedication during Colorado cold snaps (and a good headlamp if you have crappy deck lighting like we do.)
I like medium rare for just about any steak I cook, The Hub likes things a bit less pink. The important thing with skirt or flank steak is to cut thin slices AGAINST the grain of the meat. I put my onions and peppers on the grill in a foil packet, so I can watch everything without running back an forth to the stove.
3 to 4 ounces of steak per serving gives a generous pile on top of a bed of the Romain, with the grilled veggies and a sprinkling of cheese it is all of the best parts of a fajita dinner. I serve the dressing on the side of this salad, because I know not everyone would drink the green sauce by glassful if given the option like I would. (I don’t know WHY this is true about people, but I accept it because it means MORE SAUCE FOR KERI!)
So there you go – 2016 off to a delicious, nutritious start- and a brand new salad coming next week to keep you full and inspired.
Oh, and left over green sauce is AHHH-MAY-ZINGGG on grilled chicken or crockpot pulled pork, )or eggs cooked your favorite way if you, like Keri, need to get your green sauce on first thing in the morning.) You’re welcome.