Grilled Steak Salad with Zesty Roasted Jalapeño Dressing: Your Ultimate Summer Meal

Prepare to elevate your salad game with my all-time favorite, the Grilled Steak Salad with Roasted Jalapeño Dressing. This isn’t just any salad; it’s a hearty, satisfying meal that boasts a symphony of textures and vibrant flavors, robust enough to make you forget you’re even eating a salad. And the star of the show? My incredible Roasted Jalapeño Dressing. Trust me, you’ll want to drizzle it over everything!

This mouthwatering salad is a true celebration of fresh, seasonal ingredients, combining the smoky char of grilled corn, poblano peppers, red onions, and zucchini with the crisp coolness of fresh radishes, juicy tomatoes, and creamy avocado. Finished with a bright squeeze of lime, every bite offers a delightful balance of savory, spicy, and tangy notes that will tantalize your taste buds. It’s perfect for a casual weeknight dinner or an impressive gathering, promising a culinary experience that’s both effortless and unforgettable.

Why This Grilled Steak Salad is a Must-Try

There’s something truly special about a salad that feels like a complete, indulgent meal, and this Grilled Steak Salad fits that description perfectly. It’s more than just a collection of ingredients; it’s a harmonious blend of smoky, savory, fresh, and zesty notes that dance on your palate. The substantial grilled steak ensures you feel fully satisfied, while the vibrant mix of both grilled and fresh vegetables adds layers of texture and essential nutrients.

What truly sets this salad apart is the Roasted Jalapeño Dressing. Don’t let the “jalapeño” part intimidate you! Roasting the pepper mellows its heat significantly, bringing out a smoky, slightly sweet, and complex flavor. When combined with creamy sour cream, tangy tomatillo, and aromatic cilantro, it transforms into a bright, creamy, yet light dressing that ties all the elements of the salad together beautifully. It offers just a hint of warmth without overwhelming the other delicate flavors.

This stunning dish is also incredibly versatile and perfect for entertaining. Its vibrant colors and varied components make it a showstopper on any table. I love serving it on a large platter, allowing guests to customize their plates with their favorite elements. Plus, it’s an excellent make-ahead option! Most of the grilling and chopping can be done earlier in the day, leaving only the steak to grill just before serving. This convenience makes it ideal for busy hosts who want to impress without the stress. It’s a guaranteed crowd-pleaser that combines comfort food satisfaction with healthy, fresh ingredients.

How to Build the Perfect Grilled Steak Salad

The secret to a truly outstanding Grilled Steak Salad lies in achieving a dynamic combination of textures and flavors. It’s about more than just throwing ingredients together; it’s about thoughtful layering and complementary components. My recipe focuses on balancing the rich, savory grilled steak with the smoky sweetness of grilled vegetables and the refreshing crispness of fresh greens and vibrant produce.

We start with a foundation of fresh, crisp romaine lettuce, providing a perfect bed for all the delicious toppings. Then, we introduce the star performers: freshly grilled corn, tender zucchini slices, smoky poblano peppers, and lightly charred red onions. These grilled elements add a depth of flavor and a slight sweetness that raw vegetables simply can’t replicate. Grilling brings out their natural sugars and imparts a wonderful smokiness that pairs incredibly well with the steak.

To brighten the entire dish and add refreshing contrasts, we incorporate fresh ingredients like ripe, creamy avocado, thinly sliced radishes for a peppery crunch, and sweet cherry tomatoes. A generous sprinkle of fresh cilantro and a final squeeze of lime juice awaken all the flavors, adding an essential layer of herbaceous freshness and tang. The Roasted Jalapeño Dressing acts as the culinary glue, its creamy consistency and bright, smoky flavor perfectly marrying every ingredient, ensuring each forkful is a delightful experience. Its unique profile, with a subtle kick, elevates the entire salad, making it truly unforgettable.

Best Cuts of Beef for a Succulent Steak Salad

Choosing the right cut of beef is crucial for a fantastic steak salad. You want a cut that’s flavorful, tender when cooked correctly, and easy to slice into appealing strips. There are generally two categories of steak to consider, depending on the number of servings and your preference for leanness and texture.

For serving a larger crowd or when you prefer a leaner, more substantial slice, I highly recommend larger, lean cuts such as flank steak, sirloin, or London broil (which is often a flank or top round cut prepared for broiling). These cuts are excellent because of their significant size, allowing for impressive presentation. They are inherently lean but become wonderfully tender and flavorful when grilled to medium-rare and, critically, sliced against the grain. Slicing against the grain is vital for these cuts, as it breaks up the muscle fibers, ensuring a tender chew rather than a tough one. Always allow these larger cuts to rest for 10-15 minutes after grilling to redistribute juices and maximize tenderness.

If you’re preparing for smaller portions or prefer a slightly richer, more delicate steak experience, options like hanger steak, skirt steak, or even elegant filet mignon are superb choices. Hanger and skirt steaks are known for their deep, beefy flavor and tenderness when cooked quickly over high heat and sliced against the grain. Filet mignon, while pricier, offers unparalleled tenderness and a buttery texture that makes any salad feel gourmet. These smaller steaks also slice up beautifully and are ideal for individual servings. While they don’t require as long a rest as larger cuts, I still recommend a minimum of 5 minutes of resting time before slicing to ensure optimal juiciness and tenderness. Regardless of the cut, proper resting is a non-negotiable step for a truly exceptional grilled steak salad.

Choosing the Ideal Dressing for Your Grilled Steak Salad

The dressing is the final flourish that brings a Grilled Steak Salad from good to absolutely fabulous. For a robust salad like this, you need a dressing that can stand up to the rich flavors of the steak and the smoky notes of the grilled vegetables, without overpowering them. My Roasted Jalapeño Dressing is exactly that: an equally fabulous partner that you’ll quickly fall in love with.

A creamy vinaigrette-type dressing works exceptionally well with hearty salads. Its balance of creaminess, acidity, and flavor complements the robustness of grilled steak beautifully, making it perfect for any day of the week. Bold vinaigrettes, with their sharp and savory profiles, truly enhance the beefy flavor of the steak rather than masking it. You want something that offers a contrast but also integrates seamlessly with the other ingredients.

If you’re a fan of intensely creamy dressings, classic choices like blue cheese, gorgonzola, or rich ranch-type dressings are fantastic options that provide a decadent counterpoint to the steak. For those who enjoy a bit of heat and a fresh, vibrant kick, my Rich and Spicy Avocado Dressing is another excellent contender. However, for this particular grilled steak salad, which features a delightful medley of both grilled and fresh vegetables, my Roasted Jalapeño Dressing truly shines. Its smoky depth from the roasted pepper, combined with its creamy yet light texture and bright tang, creates the perfect balance to complement every component of the salad, offering a unique and irresistible flavor profile.

Ingredients for Your Grilled Steak Salad and Dressing

Crafting this vibrant Grilled Steak Salad with Roasted Jalapeño Dressing is a straightforward process once you have all your fresh ingredients ready. I recommend a systematic approach to preparation: first, grill the vegetables, then prepare the fresh salad components, whip up the amazing dressing, and finally, grill the steak just before serving. This sequence ensures all elements are fresh and perfectly timed for assembly.

Roasted Jalapeño Dressing Ingredients

• 1 roasted jalapeño pepper (seeds, stem, and membrane removed after roasting for reduced heat)
• 1 teaspoon of extra virgin olive oil + extra to spray or brush onto zucchini and red onion (for grilling)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tomatillo, husk removed and cut into large chunks (adds a unique tangy brightness)
• 1/3 cup fresh Cilantro (essential for that fresh, zesty flavor)
• 1 clove garlic, peeled
• 2 tablespoons white wine vinegar or apple cider vinegar (for a balanced acidity)
• 1 tablespoon finely chopped shallot (adds a delicate oniony flavor)
• 1 teaspoon sugar, honey or agave syrup (to balance the acidity and heat)
• 1 1/2 teaspoon Kosher salt (adjust to taste, use less if using table salt or sea salt)
• 1/2 teaspoon fresh ground black pepper

Grilled Steak Salad Ingredients

• 6-8 Romaine lettuce leaves, washed and crisped (for a fresh, crunchy base)
• 1 large zucchini, sliced lengthwise (perfect for grilling and absorbing smoky flavor)
• 1 medium red onion, peeled, sliced thick (becomes sweet and tender when grilled)
• 2 poblano peppers, roasted/grilled (stem, seeds, and membrane removed) sliced into strips (adds smoky, mild heat)
• 2 cobs of fresh corn, husks removed, grilled and cut off the cob (sweet and charred kernels)
• 1 ripe avocado, peeled, pit removed and sliced (for creamy texture and healthy fats)
• Radishes, whole or sliced (adds a peppery bite and crunch)
• Cherry tomatoes, whole or sliced (bursts of sweet acidity)
• 1 1/2 pounds of lean steak, like flank or sirloin (the star protein)
• 2 teaspoons of coarse kosher or sea salt (for seasoning the steak)

Mastering the Art of Grilling Vegetables for Your Salad

Grilling the vegetables is a foundational step in building the complex flavors of this Grilled Steak Salad. The char and smokiness they acquire on the grill are indispensable. While the vegetables are cooking, you can efficiently prepare your fresh ingredients, ensuring everything comes together smoothly.

Start by preheating your grill to medium-low. This temperature is ideal for slowly roasting the jalapeño and gently charring the other vegetables without burning them. For the jalapeño pepper, which forms the base of our incredible dressing, wrap it in a small piece of aluminum foil with a drizzle of extra virgin olive oil. This creates a small packet that steams the pepper, making it tender and easier to peel, while still allowing it to absorb some smoky flavor. The oil prevents it from drying out and helps with the roasting process.

Next, prepare your other vegetables for grilling. Lightly spray or brush your sliced zucchini and thick-cut red onions with extra virgin olive oil. This not only prevents sticking but also helps them develop beautiful grill marks and a tender texture. For the corn, ensure all husks and silk threads are removed, as direct grilling gives it a fantastic sweetness and char. Finally, wash and thoroughly dry the poblano peppers; these will be grilled whole until their skins are completely charred, indicating they are ready to be peeled.

Place all the prepped vegetables on the preheated grill. The wrapped jalapeño, zucchini, red onions, corn, and whole poblano peppers. Turn the zucchini and red onion slices regularly until they are tender-crisp and display appealing grill marks – typically a few minutes per side. Rotate the corn cobs every 4 minutes or so, aiming for tenderness and a light char, which usually takes about 10-15 minutes. The poblano peppers need about 15 minutes, rotating them frequently until their skins are evenly charred and blistered. This charring is essential for easy peeling and that signature smoky flavor.

• Once cooked, remove the grilled onion and zucchini from the grill and transfer them to a platter.
• Take the corn off the grill and place it on a separate plate. Allow it to cool slightly before carefully cutting the sweet kernels off the cobs.
• For the charred poblano peppers, immediately place them in a clean kitchen towel or a paper bag, and cover them tightly. Let them rest for about 10 minutes; this steaming process makes the charred skin incredibly easy to remove. Once cool enough to handle, peel off the skin, remove the stems and seeds, and then slice the tender peppers into strips. Discard the skin, stems, and seeds.
• Remove the wrapped jalapeño pepper from the grill and let it cool completely. Once cooled, unwrap it, remove the stem, seeds, and membrane (these are where most of the heat resides), and discard any loose charred skin. This roasted jalapeño is now ready for your dressing.

Crafting the Irresistible Roasted Jalapeño Dressing

The Roasted Jalapeño Dressing is the secret weapon of this salad, providing a unique flavor that’s both creamy and vibrant, with a subtle smoky heat. Making it is incredibly simple, requiring just a food processor or a small blender to achieve that perfect smooth consistency.

Gather all your dressing ingredients: the cooled, roasted jalapeño (with seeds and membrane removed for mildness), sour cream, mayonnaise, roughly chopped tomatillo, fresh cilantro, white wine or apple cider vinegar, finely chopped shallot, peeled garlic clove, sugar (or honey/agave), kosher salt, and fresh ground black pepper. Combine all these ingredients in your food processor or blender.

Pulse the mixture until it is completely smooth and creamy. The goal is a well-emulsified dressing with no large chunks. After blending, taste and adjust the seasoning as needed. You might want a little more salt, a touch more sweetness, or a dash more vinegar to suit your preference. This dressing is intentionally designed to have the consistency of a vinaigrette – it’s creamy but light, not thick like a dip. This allows it to coat the salad ingredients beautifully without weighing them down, ensuring every bite is perfectly dressed.

Once your dressing is perfectly balanced, transfer it to a bottle or a jar with a lid. Chill it in the refrigerator while you finish preparing the rest of the salad components. Chilling not only enhances the flavors but also ensures it’s wonderfully refreshing when served. This recipe yields approximately 1 1/2 cups of dressing, which is ample for the entire salad and leaves a little extra for dipping or future use.

Grilling Steak to Perfection for Your Salad

Now, for the main event: the steak! Grilling the steak perfectly is essential for a delicious and tender Grilled Steak Salad. Once your vegetables are prepped and your dressing is chilling, it’s time to focus on the beef. Begin by increasing your grill’s temperature to medium-high heat. A hot grill is key for achieving a beautiful sear and those coveted grill marks.

Before seasoning, it’s critical to pat your steak thoroughly dry with paper towels. Removing any surface moisture helps create a superior sear, leading to a richer, more flavorful crust. Once dry, season both sides of the steak generously with coarse kosher or sea salt. Don’t be shy with the seasoning; a well-seasoned steak is fundamental to a great salad. Sometimes, I like to use my own Ancho Chile Seasoning, which offers a complementary smoky and slightly spicy flavor that beautifully enhances this particular salad and its ingredients, though it is entirely optional.

Place the seasoned steak directly on the medium-high heat grill. I typically grill the steak for about 2 minutes on each side to achieve a nice char and color. This initial high-heat sear locks in juices and develops a fantastic crust. After this initial searing, I lower the grill heat to medium or medium-low to allow the steak to cook through to the desired internal temperature without burning the exterior. The total cooking time will vary based on the thickness of your steak and your preferred doneness, but consistency is key. Using an instant-read thermometer is your best friend here, ensuring perfect results every time.

Once the steak has reached your desired internal temperature, promptly remove it from the grill and allow it to rest for 5-10 minutes. This resting period is crucial; it allows the muscle fibers to relax and the juices to redistribute throughout the meat, resulting in a much more tender and flavorful steak. Remember, the steak will continue to cook slightly (about 5 degrees) while it rests, so account for this when removing it from the heat. For instance, if you aim for medium-rare, pull it off at a rare temperature.

Assembling and Serving Your Stunning Steak Salad

Once all your components are prepared – the steak rested and sliced, vegetables grilled, and dressing chilled – it’s time for the exciting final step: assembling your magnificent Grilled Steak Salad. The presentation is almost as important as the taste, especially for a dish this colorful and appealing.

A large, beautiful platter is truly the best canvas for arranging this salad. It allows all the vibrant colors and textures to shine, inviting everyone to dig in. Begin by slicing your rested steak thinly against the grain. This ensures maximum tenderness and easy eating. Arrange these succulent steak slices gracefully onto the center of your platter, creating a focal point.

Next, artfully arrange the fresh romaine lettuce leaves around the steak, forming a verdant border. Then, intersperse the warm, smoky elements: the grilled corn kernels, tender poblano pepper strips, and sweet grilled red onion and zucchini slices. Allow these to be gently piled around and on top of the lettuce, creating volume and visual appeal. Now, introduce the fresh, vibrant ingredients: scatter the crisp radishes, juicy cherry tomatoes, and creamy, sliced avocado throughout the salad. These add bursts of color and refreshing coolness.

To finish, garnish generously with fresh cilantro leaves and some bright lime wedges. The cilantro adds a final touch of herbaceous freshness, while the lime wedges offer an optional squeeze of acidity that can brighten and awaken all the flavors just before eating. Finally, present your delicious Roasted Jalapeño Dressing alongside the platter, either in a elegant pourer or a small bowl.

I highly recommend serving the dressing on the side and allowing your family or guests to dress their own salads to their individual taste. This not only empowers them to customize their experience but also serves a practical purpose: any leftovers can be stored separately without becoming soggy from the dressing, preserving the freshness of the ingredients for longer. This make-ahead friendly and customizable approach makes this salad a true win-win for any occasion.

Perfect Side Dishes to Complement Your Steak Salad

While this Grilled Steak Salad is undeniably a complete and satisfying meal on its own, sometimes you might want to extend the feast, especially when serving a crowd buffet-style. Pairing it with the right side dishes can elevate the entire dining experience, adding different textures and flavors that harmonize with the main attraction.

If you’re looking for something hearty and comforting, potatoes are always a fantastic choice. Whether roasted until crispy, mashed creamy, or even fried, they offer a delicious counterpoint to the freshness of the salad. For a vibrant and flavorful addition that echoes some of the salad’s fresh herbs, a complementary Cilantro Pesto Pasta with Zucchini would be absolutely terrific. Its bright, herbaceous notes and tender pasta provide a delightful contrast in texture and taste. Alternatively, to lean into a more traditional barbecue or Southwestern theme, serving your steak salad with authentic Santa Maria-Style Pinquito Beans adds a savory, rustic element that is both hearty and delicious. These options provide variety and ensure there’s something for everyone at your table.

Common Questions and Expert Tips for Grilled Steak Salad

To all my fellow steak lovers! If you enjoyed this recipe and are always on the hunt for new and exciting ways to prepare steak, you simply must try some of my other favorites. For an authentic Santa Maria Style Barbecue experience, check out my Two Ingredient Grilled Tri-Tip Roast. If you’re craving something with a tropical and spicy kick, my Grilled Steak with Grilled Pineapple Jalapeño Salsa is a must-make. Or for an umami-rich and incredibly flavorful option, try my Flat Iron Steak with Lemon, Soy, and Crispy Garlic!

If you tried and loved this Grilled Steak Salad with Roasted Jalapeño Dressing recipe, please take a moment to help other readers by leaving a comment below and sharing some stars! Your feedback truly means the world to us. We 🫶🏼 appreciate you!

All content and photographs ©Claudia’s Table and claudiastable.com

Grilled Steak Salad with Roasted Jalapeño Dressing

Ana | Claudia’s Table

July 24, 2024

One of my personal favorites is Grilled Steak Salad with Roasted Jalapeño Dressing. It’s robust enough that you won’t feel like you’re eating a salad. This recipe offers a delightful blend of smoky grilled steak and vegetables with a zesty, creamy jalapeño dressing.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch

Cuisine American, Barbecue, Californian, Mexican

Servings 6

439 kcal

Ingredients

  

Roasted Jalapeño Dressing

• 1 roasted jalapeno pepper seeds and membrane removed after roasting.
• 1 teaspoon olive oil extra virgin + extra to spray or brush onto zucchini and red onion
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tomatillo husk removed and cut into large chunks.
• 1/3 cup fresh Cilantro
• 1 clove garlic peeled
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1 tablespoon finely chopped shallot
• 1 teaspoon sugar honey or agave syrup
• 1 1/2 teaspoon Kosher salt use less if using table salt or sea salt
• 1/2 teaspoon fresh ground black pepper

Grilled Steak Salad

• 6-8 Romaine lettuce leaves
• 1 large zucchini sliced lengthwise
• 1 medium red onion peeled, sliced thick
• 2 poblano peppers roasted/grilled (stem, seeds, and membrane removed) sliced into strips
• 2 cobs of fresh corn husks removed, grilled and cut off the cob
• Ripe avocado peeled, pit removed and sliced
• Radishes whole or sliced
• Cherry tomatoes whole or sliced
• 1 1/2 pounds of lean steak like flank or sirloin
• 2 teaspoons of coarse kosher or sea salt

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Instructions

 

• For this Grilled Steak Salad, we will be grilling a selection of vegetables and roasting a jalapeño pepper to perfection. While these vegetables are on the grill, you can efficiently prepare all your fresh ingredients for the salad’s assembly.

Grill Vegetables

• Preheat your grill to a medium-low temperature.
• Take a small piece of aluminum foil and place a fresh jalapeño pepper on it. Drizzle the pepper with a little extra virgin olive oil. Fold the foil securely over the jalapeño pepper to create a sealed packet, ensuring the oil doesn’t leak out during grilling.
• Next, lightly spray or brush extra virgin olive oil onto your sliced zucchini and thick-cut red onions. Remove the husks and silk threads from the corn cobs. Finally, thoroughly wash and pat dry the poblano peppers.
• Carefully place the wrapped jalapeño pepper, zucchini slices, red onion slices, corn cobs, and whole poblano peppers directly on the grill. Ensure the poblano peppers are placed whole.
• Grill and turn the zucchini and red onion slices frequently until they are tender with distinct grill marks. For the corn, rotate it on the grill every 4 minutes or so until it’s tender with a slight char, which typically takes about 10-15 minutes. Continue rotating the poblano peppers until their skins are thoroughly charred and blistered, approximately 15 minutes.
• Once cooked, remove the grilled red onion and zucchini from the grill and place them on a clean platter.
• Remove the grilled corn from the grill and place it on another plate to cool. Once it’s cool enough to handle, carefully cut the sweet kernels off the cobs.
• Take the charred poblano peppers and immediately transfer them to a clean kitchen towel. Using the same towel, cover them and allow them to rest and steam for about 10 minutes. This process makes the skin easier to peel. Once they are cool enough to handle, remove and discard the charred skin, stems, and seeds. Then, slice the tender peppers into strips.
• Remove the wrapped jalapeño pepper from the grill and let it cool completely. Once cooled, unwrap it, remove and discard the stem, seeds, membrane, and any loose charred skin. It’s now ready for the dressing.

Roasted Jalapeño Dressing

• In a food processor or a small blender, combine the sour cream, mayonnaise, roughly chopped tomatillo, fresh cilantro, vinegar (white wine or apple cider), finely chopped shallot, peeled garlic clove, the roasted jalapeño, sugar (or honey/agave), kosher salt, and fresh ground black pepper.
• Pulse the mixture until it is completely smooth and creamy. Taste and adjust the salt or other seasonings if needed to achieve your desired flavor balance.
• Note that this dressing is designed to have the consistency of a vinaigrette—it’s creamy yet lighter, not a thick, heavy dressing. This allows it to coat the salad ingredients without being too rich.
• Transfer the prepared dressing to a bottle or jar with a lid and chill it in the refrigerator while you proceed with preparing the rest of the salad components.

Grilled Steak

• Increase your grill’s temperature to medium-high heat. Pat the steak thoroughly dry with paper towels to remove any surface moisture, which helps in achieving a perfect sear. Season the steak generously on both sides with coarse kosher or sea salt.
• Place the seasoned steak directly on the medium-high heat grill. Grill for approximately 2 minutes on each side to get a beautiful color and sear on the steak.
• After the initial sear, lower the grill heat to medium or medium-low. Continue to grill the steak until it reaches your desired internal temperature. Once the steak has reached this temperature, remove it from the grill and let it rest for 5-10 minutes.
• It’s important to remember that the steak will continue to cook by approximately 5 degrees Fahrenheit while it rests. Therefore, consider removing it slightly earlier than your target temperature to account for this carry-over cooking.

How to Assemble the Grilled Steak Salad

• A large platter is ideal for beautifully arranging your salad. Once the steak has rested, slice it thinly against the grain and artfully arrange it onto the center of the platter.
• Next, arrange the fresh romaine lettuce leaves around the steak. Then, add the grilled corn kernels, poblano pepper strips, and grilled red onion and zucchini slices. Incorporate the fresh ingredients: scatter the crisp radishes, juicy cherry tomatoes, and creamy, sliced avocado throughout the salad. Finally, garnish with fresh cilantro leaves and a few fresh lime wedges. Serve your delicious Roasted Jalapeño Dressing alongside.
• For the best experience and to keep leftovers fresh, I highly recommend serving the dressing on the side. This allows your family or guests to dress their salads to their own taste, ensuring any remaining salad components can be stored without becoming soggy.

Notes

Roasted Jalapeño Dressing: This recipe yields approximately 1 1/2 cups of dressing, perfect for coating your entire salad and leaving a little extra for other uses.

Suggested Steak Temperature for Salads:

The internal temperature of a steak depends on your personal preference. I like my steak medium rare, which means it has some red on the inside, as shown in the photograph. Below are suggested cooking times for steak and resting time to grill the steak perfectly. I highly recommend using an instant-read thermometer. I rely on this all the time.
For a one-inch thick steak:
For doneness, the thermometer should read 125° for rare, medium rare 135°, medium 145°, medium well 150°, and well 160°.
The steak will continue to cook while it’s resting, so I suggest removing it sooner rather than later. For example, if you desire medium rare, remove at rare temp, cover loosely with foil, and let sit for about 10 minutes. It will be perfect upon serving.

Nutrition

Calories: 439kcal

Nutritional information is calculated online and should be used as a guide.

Keyword cilantro jalapeño dressing, grilled steak salad, Healthy Mexican Food, Jalapeno, steak salad, tex mex

All content and photographs ©Claudia’s Table and claudiastable.com

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