Ranchero Steak Salad

Hello Everyone. I’m back. Did you miss me? We had a lot of fun adventures, and saw so much. I will share everything with you all in good time too. We got back late Saturday night, and I am still in the process of catching up. However, I did cook up something still in the Mexican spirit for dinner last night. I will share that with you first, then I will get to all our adventures in Cabo San Lucas and La Paz.

I had steak down that needed to be cooked, and we didn’t eat a lot of salads or even a lot of vegetables on our trip, at least not by our standards. We did still eat both, and probably more than most, but we tend to eat a lot of vegetables all the time. Larry was hungry for a salad and we needed to cook the steak. So a ranchero steak salad it was.

I made a roasted tomato, jalapeno, basil and cilantro dressing first, to go with the salad.

I charred my jalapeno, as well as my peppers for my salad and roasted some Compari tomatoes at 400*F or 205*C for about 20-25 minutes, then let them cool a bit before making my dressing. 

Roasted Tomato-Jalapeno Vinaigrette

1 1/2-2 lbs roasted tomatoes

1 roasted jalapeno, peeled and seeded

2 TBSP fresh basil leaves

1/4 cup fresh cilantro leaves

1/3 cup olive oil

1 tsp sugar

1 tsp salt

2 tsp fresh ground black pepper

2-3 TBSP lemon balsamic vinegar

2-3 TBSP white balsamic or Prosecco vinegar

Add everything together into a food processor and blend until it is all blended together and smooth. Chill until ready to use.

Ranchero Steak Salad

2 lbs flank steak, marinated

1 roasted red pepper, peeled and seeded, cut into thin strips

1 roasted yellow pepper, peeled and seeded, cut into thin strips

1 roasted Poblano pepper, peeled and seeded, cut into thin strips

1/2 onion, sliced very thin

5-6 mushrooms, sliced

1 head Romaine lettuce, chopped

4-5 sliced tomatoes

croutons, pepita seeds, avocado slices, shredded cheddar cheese, optional for toppings

Get a large skillet very hot and add some olive oil. Cook the onions just until they start to brown and carmaelize.

Add the rest of the vegetables and cook for about 5-7 minutes, stirring frequently.

When the vegetables are cooked, remove from the pan, set aside and keep warm, then cook the meat.

I marinated the steak in some flavored live oils, balsamic vinegar and some orange spice for about 2 hours. When it was ready, I cut it into thin strips then sauteed it in olive oil.

Once the steak is cooked, start making the salad. Add a layer of the chopped lettuce, then a layer of the cooked vegetables. Sprinkle some of the sliced tomatoes around the edges of the salad. Add a layer of the steak. Then top with the shredded cheese, croutons and pepitas, and/or avocado slices, or whatever combination you like. Top with the dressing and serve. !Desfruitas! Enjoy!

We ate some very good food while down in Cabo and La Paz, but this salad rivals, and in my opinion is just as good, if not better than anything we ate while on our trip. :)

Have a great day and make everyday great. Stay safe and stay well. ”Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

35 thoughts on “Ranchero Steak Salad”

      2. I will start posting them tomorrow. I wish you were going to be in town though. I am planning on hosting a little get together within the next couple of weeks – Old World Spain and New World Mexico, showing our pictures from both places, featuring some of the foods from both places. 🙂

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      4. We will be back at the beginning of June, but we will be taking a road trip up through Idaho, to visit friends, and into Canada, visiting more friends, with some family rom Australia in mid May. Hopefully we can get together. 🙂

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