Chef Salad Al Carbon
2 tsp. lime juice
1 tsp. light soy sauce
1 tsp. Worcestershire sauce
1 or 2 drops Cholula hot sauce
1 petite sirloin steak (or boneless skinless chicken breast)
Grilled steak (or chicken)
1-1/2 heads of romaine lettuce, torn
1 tomato, chopped
2 Hard-boiled eggs, cut into quarters
2% sharp cheddar cheese, grated in large shreds
Salt and pepper, to taste
1/4 cup light sour cream
Season both sides of steak (or chicken) with Sazon seasoning. Place in a Ziploc bag with lime juice, soy sauce, Worcestershire sauce and hot sauce. Remove as much air as possible from bag and zip close. Place in the refrigerator to marinate 20 to 30 minutes.
Place two eggs in a sauce pan cover with water. Bring to a boil over high heat, when water begins to boil turn off the heat and set timer for 10 minutes. Drain and fill half way with water, cover with ice and set aside to cool. Peel eggs and slice into quarters.
Preheat grill for 10 minutes at high. Place steak on grill and grill for 4 minutes. Flip and finish cooking for 2 minutes (If using chicken or another cut of beef adjust cooking time). Remove from grill and let rest for 5 minutes. Slice into 3/4” cubes.
To build a salad start with half of the lettuce, tomatoes, and cheese. Place four egg quarters along the edges of salad; season with salt and pepper. Top with half of the steak (or chicken), garnish with a scoop of sour cream and guacamole. Place dressing in a ramekin on one side of the plate.
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