Last night was about living in some type of dorm with some people I’d never met and some high school alumni. I was assigned one room, that was much smaller, then assigned a MUCH larger room with two beds. I don’t know why that mattered, but it did.
I was like some type of counselor, supervisor, floor monitor or something like that. Some position of authority, anyway. There were constantly people in and out of my “room” asking questions and talking about things.
Here’s the really weird part. There was a guy staying in my room that looked like the hubs, but was called by another name. This person I haven’t even seen since high school and haven’t even really TALKED to since elementary school!! But he still looked like S. I was confused when I woke up.
I remember the bed. It was fluffy and luxurious. The fabrics were all high end and expensive looking; golds and reds and rich colors like that. It was never made and always looked slept in. Then there was the “other room” that had a bed just as nice.
And that’s it. That’s all I remember. Like I said. I have weird dreams.
You’d think I would dream about food and kitchen utensils, but no. It’s usually bathrooms and well…bathrooms. LOL
If I did dream about food, I’d be dreaming about this salad. This steak and this salad. AND THE DRESSING! I honestly think I could have eaten the whole bowl of dressing. No. I’m not exaggerating.
Dad has been marinating meat with this method for a while and, well, I’m continuing the tradition. Usually, it’s a chuck roast that he would marinate for at least 24 hours and then grill. If you haven’t done this, I suggest it. If the chuck roast is cooked quickly on both sides and sliced against the grain, it is a rather tasty cut of meat.
These, however, are flat iron steaks. Yes, they have a bit of gristle in them and you have to watch out for that, but otherwise, they are a tasty cut of meat. And like chuck roast, if you cook them quickly on each side and slice again the grain, they are a tasty cut of meat.
The dressing? O.M.G! I made a chipotle ranch dressing! Granted, I used a packet of Spicy Ranch mix from Hidden Valley Ranch, but I didn’t follow the directions, of course. I used skim milk, 2/3 cup of salsa, and 1/4 cup sour cream. Then I added 1 whole chipotle chile in adobo. Mmmmm The ranch, the spicy, the smoky chipotle! DELISH! It was the perfect topping to this Tex-Mex style dinner salad.
Tex-Mex Steak Salad with Chipotle Ranch Dressing
Recipe by A Kitchen Hoor (@AKitchenHoor)
Ingredients
- 1 pound flat-iron steaks
- 12 ounces beer
- 2 tablespoons dried onions
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1/8 cup chili powder
- 2 tablespoons ground cumin
- 2 cups frozen corn, thawed
- 1 cup bell pepper, chopped
- 1 cup red onion, chopped
- 14 ounces canned black beans, rinsed and drained
- 1 cup radishes, sliced
- 4 whole Roma tomatoes
- 1 ounce spicy ranch dressing mix
- 1 cup skim milk
- 2/3 cup salsa
- 1/3 cup sour cream
- 1 whole chipotle in adobo, minced
- 1/2 cup green onions, sliced
- 4 ounces 2% extra sharp cheddar cheese, diced
- 2 limes quartered
Cooking Directions
- Place the first seven ingredients (steaks through cumin) in a shallow dish and marinate at least 30 minutes.
- Combine next six ingredients (corn through cheese) in a large mixing bowl.
- Core and cut the tomatoes into wedges and set aside.
- Combine next five ingredients (dressing mix through chipotle) in a small bowl with a whisk and refrigerate until serving.
- Heat a large skillet coated with cooking spray over high heat. Add steaks and cook 5 minutes on each side. Remove from heat and allow to rest.
- Divide the vegetables evenly among 4 plates. Arrange the tomatoes around the edges of the plate. Drizzle dressing lightly over the vegetables.
- Once the steaks have rested, thinly slice against the the grain and top each salad with four ounces of meat.
- Drizzle dressing over the meat and garnish with the green onions and limes.
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