Southwestern Crusted Rib Eye and Guajillo Vinaigrette Salad
4ea. Harris Ranch rib eye steaks
8oz.southwestern seasoningrecipe to follow
4ea. guajillo vinaigrette saladrecipe to follow
1tsp.crushed red pepper flakes
1tsp.dried leaf oregano
3/4cupHarris Ranch olive oil
2ea. dried guajillo chili peppers
1head Romaine lettucechopped
1ear cornroasted and shucked
1cupblack beans cooked
6ea. green onionsgrilled, cut in half
2ea. Heirloom tomatoeschopped
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.
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.