Tasty Tuesdays

Here is another Tasty Tuesday recipe contributed by Dana!




Tex-Mex Caesar Salad


1/4 pound purchased cornbread cut into 1-inch cubes
Olive oil cooking spray
1 teaspoon chili powder
1 teaspoon ground cumin
1 skirt steak (1 1/4-pound) trimmed of fat, cut crosswise into 4 pieces
2 limes 1/4 cup juice and 1 teaspoon zest
1 1/2 teaspoon dried Mexican oregano
1 1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 large tomatillos husks removed, washed
1 ear fresh corn shucked, silks removed
1 large red onion cut into thick slices
1/4 cup light mayonnaise
2 teaspoon anchovy paste
1 container hearts of romaine leaves (4-ounce)
2 oz shredded Cotija or Parmesan cheese

Heat oven to 350 degrees F. Place cornbread on a baking sheet and coat with cooking spray; sprinkle with 1/2 teaspoon each of the chili powder and cumin and gently toss. Bake 10 minutes, or until lightly toasted; cool.

Meanwhile, spray steak pieces with olive oil spray and season with 2 tablespoons of the lime juice, oregano, garlic, and 1/4 teaspoon each of the salt and pepper; marinate at room temperature while preparing grill.

Prepare an outdoor grill or heat a stovetop grill pan over medium heat. Spray tomatillos, corn, and red onion slices with olive oil spray. Grill tomatillos and corn 12 minutes, and onion 8 minutes, turning often, until lightly charred in spots; transfer to a cutting board. Grill steaks 3 minutes per side for medium-rare. Let rest on cutting board.

In a large salad bowl, whisk mayonnaise with 2 tablespoons water, then whisk in anchovy paste, lime zest, and the remaining chili powder, cumin, lime juice, salt, and pepper. Dice tomatillos, cut corn kernels from cob, and cut onion into strips; add to dressing with romaine, cheese, and cornbread croutons; toss. Cut steak across the grain and add to salad.

EAT & ENJOY!!

Don't forget to check out Dana's 100th post!