Cajun Rubbed Steak Salad with Creamy Chipotle-Cider Dressing

Salad is to summer what soulful soup is to winter. And in the depths of February, I find myself craving sunshine, warmth and bright, fun recipes. So, to break up the monotony of hearty winter dishes (and my bacon-in-everything streak – but don’t think it didn’t cross my mind for this one) we are going to construct a beautiful, fresh southwest steak salad. We are a chop, slice and jump away from an easy salad bursting with magnificent flavor. This is a perfect weeknight dinner (or even lunch!) that is sure to satisfy; and the best part? Choose the protein of your choice. Although I chose steak this time, cajun chicken or shrimp would work wonders, too.

Cajun Rubbed Steak Salad (serving size: 2):

• 8 oz. sirloin steak
• 3 tablespoons cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 5 oz. mixed greens
• 1/2 English cucumber, sliced and quartered
• 1 orange bell pepper, diced
• 4 oz. grape tomatoes, halved
• Diced red onions, as much as desired
• 2 oz. shaved Parmesan cheese
• 1 avocado
• Fresh ground cracked pepper

Creamy Chipotle-Cider Dressing

This is beautiful and simple. Let’s start with the steak. Coat both sides with your favorite cajun or southwest seasoning. Heat your olive oil and butter in a large saute pan over medium-high heat, until very hot.

Then, add your steak to the pan and cook to your desired temperature – approximately 5-7 minutes on each side for medium rare.

Once your desired temperature has been reached, remove the steak from heat and let rest while preparing the remainder of the salad.

Pile your bright mixed greens onto your serving plate.

Then, slice and quarter the English cucumber and put on top of the greens.

Next, dice the red onion and add to the salad.

Follow suit with the orange bell pepper, quarter the grape tomatoes and place atop the salad.

Generously season with fresh ground pepper and add your Parmesan shavings.

Be sure to make the Creamy Chipotle-Cider Dressing prior to this next step: the avocado. Avocados brown very quickly so it’s important to leave until ready for serving. Slice the avocado in half, remove the core and thinly slice the avocado. Scoop out with a spoon and plate against the salad.

Thinly slice your steak, drizzle with the deliciously creamy dressing and indulge!

Our wine choice? The 2006 Fleur de California Petit Sirah Cental Coast. This peppery wine maintains notes of dark fruit in tandem with bright acidity. It has enough body to stand up to the spice of the steak and dressing while the acidic fruit complements the beautiful bed of fruits and vegetables.

Cheers!