Steak Salad with Spicy Poblano Sauce (Whole30)
I’m so excited to share this new recipe and delicious Magic Elixir, Spicy Poblano Sauce, with you! As a gal who likes to grill 365 days a year, this easy marinated skirt steak is something I do year ‘round.
There are so many delicious ways to enjoy it. Here we served it on a bed of greens with Marinated Red Onions, avocado, jicama frites, radishes, and Marinated Red Onions…again and again. One wonderful idea is to grill a double portion of the steak to use for meal prep the next day. While you’re at it, get extra jicama, because you’re going to want to dip all day long once you’ve tasted our magnificent new Spicy Poblano Sauce. This new Magic Elixir is delicious with everything!
Perfect with a salad, tacos, Everyday Roast Chicken Breast, or as a dipping sauce with crudités. We blackened a couple of poblanos for spectacular flavor and used them as the basis for this new Magic Elixir, blending them with Whole30 Mayo, vinegar, and garlic. It’s a slam dunk, home run, and while we’re at it, a touchdown. I can’t wait for you to try this pure deliciousness, which happens to be sublime on my Smashed Potatoes—very easily made vegan by using vegan mayo. Let me know what you serve yours with!Print
This Spicy Poblano sauce is good on so many things, but we absolutely loved creating this Whole30 salad with steak and vegetables!
For the Poblano Magic Elixirs™:
2 poblano peppers
2 teaspoons extra virgin olive oil
1½ teaspoons kosher salt, divided
1 cup Whole30 Mayo
½ teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 garlic clove, pressed
For the Steak:
1½ pound skirt steak
1 tablespoon garlic powder
2 tablespoons extra virgin olive oil
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 – 3 avocados, sliced
½ jicama, peeled then cut into ¼-inch thick sticks, or purchase pre-cut jicama sticks
1 cup radishes, cut into quarters
Marinated Red Onions Magic Elixirs™
2 – 3 limes, cut into ¼-inch slices
Make the Poblano Sauce:
Heat the grill to 400F. Alternatively, use a broiler.
In a large bowl, combine the poblano peppers, olive oil, and ½ teaspoon salt, tossing to coat completely. Place the peppers on the grill (or in the broiler). Flipping every 5 minutes, grill until charred, about 20 – 25 minutes total.
When done, remove the peppers from the grill and place in a paper bag. Close the paper bag and let the peppers sweat for 30 minutes. Remove from the bag and, over a sink or large bowl, pull off and discard the charred skin. Remove and discard the stem and seeds. Rinse under water if needed to easily remove any remaining seeds.
Transfer the cleaned peppers to a blender or food processor and add the remaining salt, mayonnaise, pepper, red wine vinegar, and garlic, blending until completely combined and smooth. If needed, add more salt, to taste.
Serve immediately, or store in an airtight container in the refrigerator for up to 6 days.
Make the Steak:
Make sure the grill is still at 400F.
In a small bowl, combine the garlic powder, salt, and pepper, mixing well. Set aside.
Place the skirt steak in a large bowl and pour the olive oil over the steak to evenly and thoroughly coat. Using a little at a time, sprinkle the steak with the spice mixture evenly and thoroughly and toss to coat.
Place the steak on the grill and cook until done, about 3 minutes per side for medium rare, or longer if desired. Remove from the grill and place on a wooden cutting board to rest for 10 minutes. Then cut the steak into 3- to 4-inch manageable pieces. Place the pieces so that the steak grain is horizontal, then cut into strips against the grain.
If you cannot grill, you can do this on a stovetop.
Slice the beef diagonally into 1/8 to 1/4 inch strips. Place the beef in a bowl, add a tablespoon of coconut oil, a tablespoon of arrowroot powder, and the spices. Mix well.
In a large stainless-steel sauté pan over medium-high heat, melt 1 tablespoon olive oil. In single layers, add the steak to the pan and sauté until charred, checking after 1½-2 minutes for doneness. As each piece begins to char, flip to the other side. Once all the pieces are flipped, remove the beef and set aside in a bowl.
Build your Platter:
Place the romaine lettuce on a large platter, sprinkle with salt, and drizzle with Marinated Red Onion Oil. Next place your steak on the platter, then beautifully arrange the avocado, jicama, radishes, and Marinated Red Onions. Serve with the Poblano Magic Elixirs™ Sauce and garnish with limes.
I also like to add the Smoky Pepitas to the platter. You can find that recipe in the cookbook.
Store the Spicy Poblano Sauce in the refrigerator for up to 5 days. It may thicken up in the refrigerator, just re-puree it and add a couple or more of water for your desired consistency.
Keywords: whole30 salad, whole30 dressing
- 1 large egg
- ¾ cup light extra virgin olive oil
- ¼ tsp salt
- ½ tsp black pepper
- 2 anchovy filets
- 2 garlic cloves, pressed
- 4 Tbsp lime juice
- ½ tsp lime rind
MAKE the mayonnaise first: crack the egg into a mason jar and start blending with an immersion blender, then add the olive oil slowly. Add salt and pepper and combine.
ADD the anchovy filets, pressed garlic cloves, lime juice, and lime rind.
BLEND until well combined.