Bite with Belkys: Southwest Steak Salad

The Chef: Sherry Ellis
The Dish: Southwest Steak Salad

Ingredients for dressing and salad:

4 garlic cloves, minced and mashed
1 anchovy
1/4 tsp. of ground coriander
1 shallot, minced
Juice of 1 lemon
1 tsp. of Dijon mustard
1 tsp. of Worcestershire sauce
3/4 cup of olive oil
1/4 cup of sour cream
2 romaine hearts, cut in bite size pieces
1 cup of red leaf lettuce, cut in bite size pieces
1 cup of arugula lettuce, cut in bite size pieces
Cilantro
1/4 cup of manchego cheese, grated
sea salt, to taste
ground black pepper, to taste

Method of Preparation:

-First, mince a couple garlic cloves, add a sprinkle of sea salt, and mash it. Then, add anchovy and mash it again. Next, add ground coriander and put the paste in a blender.

-Now add shallots, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, sour cream, black pepper, salt and blend it all together.

-Set the dressing to the side and prepare the salad. In a large bowl combine romaine lettuce, red leaf, arugula and a little cilantro. Then, pour some of the dressing, add manchego cheese and toss it together.

Ingredients for Steak:

2 rib-eye steaks
Juice of 1 lime
Southwest Chili rub
1 red pepper, cut into quarters
1 ear of fresh corn
1 bunch of scallions, cut in half
salt and pepper, to taste

Method of Preparation:

-Chef Sherry likes to marinate the steaks with a little Spanish olive oil a couple of hours before cooking. Then, season the steaks with lime juice and a southwest chili rub.

-Next, grill the steaks and some red peppers, corn and scallions. Make sure to add salt and pepper to the veggies.

-Remove the corn from the cob and the fat from the steak. Then cut the meat into thin slices.

Ingredients for Southwest Chili Rub:

2 Tbs. of ancho powder
1 tsp. of garlic powder
1/2 tsp. of onion powder
1/2 tsp. of sea salt
1/2 tsp. of black pepper
1/8 tsp. of ground cloves
1/8 tsp. of ground allspice
1/4 tsp. of cinnamon
1/4 tsp. of Mexican oregano

Method of Preparation:

-Combine all the ingredients together.

Garnishes:

1 can of black beans, rinsed and drained and add roasted, slivered almonds.

To Plate the Dish:

Start with the salad. Place the meat around the plate, and top it with the left over juices. Then add red pepper, corn, scallions, black beans and cilantro. You can garnish with lime halves, extra cheese, salt and pepper and roasted almonds.

Serving Suggestion: Beer

Serves: 4

FOR MORE INFORMATION:

Florida Yachts International
2550 S. Bayshore Dr. Suite #2
Miami, FL 33133
305-854-6020
www.floridayachtsinternational.com