Chef Salad Al Carbon

One of my favorite salads at a Mexican restaurant I use to frequent is the Chef Salad Al Carbon. I ordered it so often when I worked downtown that one of the waitresses would say "The usual?" Embarrassed! Well sort of, it really is a great salad. A delicious Mexican twist on a chef's salad with all the flavor of Tacos Al Carbon. The recipe is really simple; a green salad topped with tomatoes, cheese, hard-boiled eggs, grilled steak or chicken, sour cream and guacamole. They serve house dressing on the side. Sometimes I used the dressing and sometimes I would use salsa. Today since I had fresh Guacamole on hand, I decided to make it at home. It was easy and delicious. The only thing I need practice on is getting the crusty exterior on the steak with a medium rare interior. I think this steak was a little thin today. Practice makes perfect right? Let me know if you have any grilling tips. I will be happy to use them next time.

Chef Salad Al Carbon

Serves 2

Ingredients

For marinade:

Sazon (click here for recipe)

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)

For Salad:

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

1/4 cup Guacamole (click here for recipe)

1/4 cup Creamy Mexican Dressing (click here for recipe)

Directions

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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Carole's Chatter: Food on Fridays - Salads
My Pinterventures: Summer Salads Party