Southwestern Crusted Rib Eye and Guajillo Vinaigrette Salad

Servings 4


  • 4 ea. Harris Ranch rib eye steaks
  • 2 oz. olive oil
  • 8 oz. southwestern seasoning recipe to follow
  • 4 ea. guajillo vinaigrette salad recipe to follow

Southwestern Seasoning:

  • 2 tbsp. pasilla powder
  • 2 tbsp. paprika
  • 1 tbsp. ground coriander
  • 1 tbsp. garlic powder
  • 1 tbsp. salt
  • 2 tsp. ground cumin
  • 1 tsp. cayenne pepper
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. black pepper
  • 1 tsp. dried leaf oregano

Guajillo Vinaigrette:

  • 3/4 cup Harris Ranch olive oil
  • 2 ea. dried guajillo chili peppers
  • 2 cloves garlic quartered
  • 1/4 cup sherry vinegar
  • 3/4 tsp. salt


  • 1 head Romaine lettuce chopped
  • 1 ear corn roasted and shucked
  • 1 cup black beans cooked
  • 6 ea. green onions grilled, cut in half
  • 2 ea. Heirloom tomatoes chopped
  • 1/2 cup Bleu Cheese crumbled
  • salt
  • pepper
  • 1/2 cup tortilla strips fried


  • Rub the rib eye steaks with olive oil then rub on the southwestern seasoning blend. Place the steaks onto a preheated grill and cook to a desired temperature, remove and let rest for 10 minutes.
  • Place the salad onto the plate, garnish with tortilla chip strips and lay the steak on the salad.

Southwestern Seasoning Preparation:

  • Combine all ingredients thoroughly and store in an airtight jar or container. Yields 1 cup.

Guajillo Vinaigrette Preparation:

  • Heat the oil in a medium skillet. When it is warm, add the chilies and garlic. Stir for 30 seconds. Remove skillet from heat and transfer chilies to a blender. Leave the garlic in the skillet to cool for 10 minutes.
  • Add vinegar and salt to blender. Cover and blend for thirty seconds. When oil and garlic is cool add to blender and blend for a minute or two. Yields 1 cup.

Salad Preparation:

  • In a bowl combine romaine lettuce, corn, black beans, green onions, tomatoes, and blue cheese. Season with salt and pepper, and toss with the guajillo vinaigrette. Yields 4 servings.