Photo by Alicia Cahill

This salad makes the cut for a satisfying Texas dinner

Satisfy an appetite the size of the Lone Star State with salad? You bet your beef you can.
That Texas is known for its beef goes without saying. From fajitas to chicken-fried steak to brisket, this full-flavored protein is centric to many well loved Lone Star dishes. Yet, it’s hard for any of them to hold a candle to a simple steak, prepared to perfection. Accompanied by a crisp, lightly dressed salad and you have yourself a satisfying meal. Combining the two means you can ring the dinner bell in less than 30 minutes.
Giving this tender cut a good rub down with a blend of chili powder, cumin, garlic, salt and fresh ground pepper ensures you will not only enjoy a luscious texture and rich, meaty flavor, but also a spicy sear. After pulling the steak off the pan, allow it to properly rest before cutting it open. Although 10 minutes may feel like an eternity, slicing the meat too soon will result in those succulent juices spilling out on the cutting board. So just remember to hold your horses.

Pan Seared Sirloin Steak Salad

Photo by Alicia Cahill

INGREDIENTS
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
1 pound top sirloin steak, trimmed
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
1 head butter lettuce
3/4 cup thinly sliced peeled cucumber
1 cup red bell pepper, chopped
1/2 cup thinly sliced shallots
1/2 cup crumbled blue cheese
Cooking spray

DIRECTIONS
Combine the chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl, whisking to mix thoroughly. Rub spice mixture evenly over both sides of the steak.
Heat a grill pan over medium-high heat. Coat pan with cooking spray and add steak to pan. Cook 5 minutes then turn steak over and cook an additional 4 minutes or until desired degree of doneness. Remove steak from pan and let it rest on a cutting board for 10 minutes. Meanwhile, whisk together vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a glass measuring cup. Gradually add oil, and continue stirring with a whisk. Combine lettuce, cucumber, bell pepper and shallots in a large bowl or tray. Drizzle vinaigrette over salad, add cheese crumbles and gently toss.
Slice the steak across grain into thin pieces. Place atop the salad. Serve immediately.