Fresh Grilled Steak Taco Salad

Last night, we assembled a seared steak taco salad, with sweet corn and tomato salsa, a creamy avocado sauce and roasted peppers. And since I put the steak in a simple marinade earlier in the day, it came together quickly and easily… and deliciously!

Serves: 4

Directions

1. In a large saucepan, melt the butter in the olive oil.

2. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.

3. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.

4. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

5. Working in 2 batches, puree the soup in a blender until it’s silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.

Ingredients

Steak:

• 2 tbsp. canola oil

• 1 tsp. smoked paprika

• 1 tsp. cumin

• 1 tsp. chile powder

• ½ tsp. oregano, dried

• ¾ tsp. salt and pepper (or can substitute grill seasoning)

• 1 ½ – 2 lb. steak (flat iron, sirloin, tri-tip, or any other grilling steak)

Corn-Tomato Salsa:

• 1-2 ears of corn on the cob (kernels cut off), or ½ c. frozen corn, thawed

• 3-4 garden tomatoes, any color, diced

• ¼ c. red or white onion, minced

• 2 tbsp. cilantro, chopped

• ½ small lime, juiced

• 1-2 tsp. minced chili pepper (jalapeno or other garden variety) (optional)

• ¼ tsp. salt

• Pepper Creamy

Guacamole:

• 1 large avocado

• 2 tbsp. sour cream

• ½ small lime, zested and juiced

• 1-2 tsp. minced chili pepper (jalapeno or other garden variety) (optional)

• 2 tbsp. cilantro, chopped

• Salt and pepper to taste

Salad:

• 2 c. tortilla chips, lightly crushed

• ½ c. shredded cheddar or Colby jack Cheese

• 1 red bell pepper, oiled

• 4 c. greens of choice (romaine, garden lettuces, butter lettuce, or red/green leaf)

• Hot Pepper Sauce (optional)