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Southwest Sirloin Salad

I have a lot of May blogging to catch up on. Did I mention I got married?! And I can't wait to share it with you!

For now, I'll leave you with what I

We came back from our honeymoon with this wonderful surprise from JT's family.

 Isn't that the sweetest gesture ever? It made me smile to see healthy options and not-so- healthy options. It proved how thoughtful this gift really was. Just hours before, we were both discussing a good time to go grocery shopping. This bought us another day. 

In taking advantage of this gift, our first meal at home as a married couple was Viola and salad. Which is pretty funny since Viola is pretty much what our entire relationship is based on...remember when I got 100 coupons?

A little backstory---
The only thing that made me nervous about getting married was cooking for a husband each night. Cooking for one is tough and totally not worth eating taco soup for three weeks straight thanks to leftovers. I also don't eat fast food (or not by choice, anyway) so that that resulted in me eating yogurt and salad most nights for dinner. Fine if it's just me, but hubby? Not so much. So, I was nervous about making healthy food that is husband approved. 

When in doubt, go with steak. 

Southwest Sirloin Salad 
JT rating=5
  • 8-10 ounces Sirloin steak
  • 4 cups Spring Mix lettuce
  • 1/2 cup Monterey Jack cheese, shredded
  • 1 ear of corn
  • 1/4 purple onion, sliced
  • 1.5 tablespoons Olive Oil
  • 1 tablespoon Jane's Crazy Mixed Up Salt

1) Heat a cast iron skillet over medium high heat. Pour in one tablespoon of Olive Oil. Lay steak flat on the skillet and sprinkle 1/2 tablespoon mixed up salt.

2) cook for 6-10 minutes, flip steak, sprinkle remaining 1/2 tablespoon mixed up salt and cook for another 6-10 minutes, or until steak is cooked to your liking.

3) While steak is cooking, prepare another cast iron skillet with 1/2 tablespoon Olive Oil over medium heat. Grill corn for about 3 minutes on each side. Grill purple onions. Finally, shred the cheese using a grater.

4) Prepare salad by starting with piling the lettuce on a plate. Shave the corn off the cob using a knife, and add it to the salad. Add the grilled red onions and the shredded cheese.

5) Lastly, slice Sirloin steak into strips and add them evenly to each salad.

6) Top with dressing of your choice (vinaigrette if you're me, Ranch if you're J.T.)

Not really a recipe, more of a piling one delicious item on top of another. Nonetheless, this dinner will be on the menu again soon! It was ready in under 30 minutes, easy to put together, and a healthy meal complete with protein, fiber, and carbs. I can only imagine how amazing this will be prepared on the grill. It made the perfect summer salad. 

This whole cooking thing isn't so bad after all...of course, it's only been a week. 

Did I mention dishes? Because dishes are by far the worst part.

What's your go-to weeknight dinner?

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