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Chili-Rubbed Southwestern Cobb Salad




Source of Recipe


Internet


List of Ingredients




1½ lb. tri-tip steak or boneless beef top sirloin steak, cut 1½–2 inches thick
½ tsp. kosher salt
2 Tbsp. chili powder
1 Tbsp. extra-virgin olive oil
8 cups torn romaine lettuce
3 medium tomatoes, chopped
2 avocados, halved, seeded, peeled, and chopped
2 oranges, peeled and sectioned
½ of a medium jicama, peeled and chopped (about 2 cups)
4 oz. Cotija or feta cheese, crumbled (1 cup)
green onion tops, slivered (optional)
1 recipe Chipotle-Buttermilk dressing



Recipe



Preheat broiler. Season both sides of beef with ½ teaspoon kosher salt. In a small bowl combine chili powder and olive oil. Brush mixture on both sides of beef. Place meat on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 25 to 30 minutes for medium-rare (145°), turning once halfway through broiling. Transfer beef to a cutting board and let stand for 5 minutes. Cut meat into bite-size strips.

Divide torn romaine among 6 individual bowls. Arrange beef strips, tomatoes, avocados, orange sections, jicama, and cheese atop. Season with salt and pepper. Garnish with green onion. Serve with Chipotle-Buttermilk Dressing. Makes 6 servings.

Chipotle-Buttermilk Dressing: In a small bowl combine 1/3 cup mayonnaise; 1/3 cup buttermilk; 3 tablespoons snipped cilantro; 2 cloves garlic, minced; 1 tablespoon chipotle hot sauce; 1 green onion, thinly sliced; 1 teaspoon finely shredded orange peel; and ½ teaspoon kosher salt. Whisk well to combine.