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grilled salmon

Main Course

Grilled Salmon & Avocado Salad

January 28, 2015

This one was a hit in my house, and probably one of my favorite salads I’ve made to date.  I’m a big fan of self-contained dishes, they’re perfect for on-the-go eating, and the less dishes the better!

The flavor of this Grilled Salmon & Avocado Salad was certainly on par with some of the best I’ve had in the restaurant circuit.  It was smoky, yet zesty, hearty, but still light and nutritious. Simply scrumptious just about sums it up.

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Season an 8-10oz filet of salmon with a pinch of salt…

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…pepper…

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…lemon zest…

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…cumin…

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…paprika and cayenne pepper.

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Top with 1 tbsp or so of olive oil.

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Give the salmon a good rub.

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Get a cast iron our outdoor grill on high heat and grill the salmon for 4-5 minutes on each side.

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Once the filet is slightly firm and has good grill marks, remove from the grill and allow to rest for 7-10 minutes.

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While the grilled salmon is cooling, slice up 1/4 of a red onion, 1 branch of celery, and add them to a mixing bowl.

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Add 2 tbsp of sour cream to the same mixing bowl…

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…along with 1 tbsp of dijon mustard…

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…1 tbsp chopped tarragon…

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…and 2 handfuls of arugula.

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Shred the grilled salmon…

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…and add to the mixture.

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Lightly toss with a pinch of salt and 1 tsp of fresh lemon zest.

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Add 1 tbsp of fresh lemon juice…

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…and mix.

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Peel and seed the avocado.

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Season with salt and pepper.

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Place the grilled salmon salad straight into the pitted avocado and that’s it! ENJOY!

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[amd-zlrecipe-recipe:2]

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| Top Left: Cutting Board | Top Middle: Metallic Dish |

| Bottom Left: All-Clad Grill Pan |Top Middle: Glass Bowl Set |

|Right: Shun Kaji Knife Set | Right:  Pepper Grinder|

Main Course

Grilled Herb Garden Chicken Sandwich pt.2 Traeger Pro 575

June 10, 2019

 

Grilled Herb Garden Chicken Sandwich

 

 

Well, I’m back at it again with my new Traeger Pro 575 grill from Home Depot and as you can see, the results are quite delicious. Sandwiches are kind of funny because they can almost tell you a little bit about yourself or of someone else if you pay close attention to how it’s ordered. Do they like it saucy or dry? Do they like more meat and cheese or more veggie leaning?…White or Wheat? THERE’S SO MANY CHOICES!! Pickles, oil and vinegar, mustard, or some sort of sour/salty/spicy sauce is always a big one with me personally when it comes to a stellar sammy, but what does it all mean? I have zero clue, but everyone likes their sammy a special way for some special reason and this one has it’s own sort of vibe and feeling to it right? It most likely represents how I love to enjoy food with my family in my backyard to put it simply. This is a super duper simple recipe and is a perfect way to spend Father’s Day afternoon racking up forearm grill marks to brag about later…

 

 

If you don’t know already, I’m sort of an herb fanatic and tend to use lots and lots of them in almost everything I eat other than dessert hence my need for a herb garden…but even then there’s quite a few to choose from if I put my mind to it. Anyways, this sandwich really starts out right here with some beautiful picking from the garden… Garlic (needs a wash), onion tops, cilantro, and thyme (in flowering season!) all ready to be prepped.

 

 

One thing I love to use in my kitchen is a blender… I love, loVE, LOVE a good blender. Maybe it’s just the commercial cook mindset that I still have from the “old days”, but blenders can do things that a mortar and pestle can’t. BUT WITH THAT SAID, a good m&p can do things to ingredients that blenders simply cannot, so I decided to really get the most out of my herbs by grinding them up in my stone m&p with little olive oil and salt.

 

 

The goal is here to grind grind and grind some more. Once the oil is super infused with the green chlorophyll and the garlic cloves start to turn into a paste then you’re on the right track.

 

 

Take almost all of the herb oil and coat a few butterflied chicken breasts (more sandwich friendly) with sliced red on, salt, and a good helping of black pepper 10-15 minutes before you’re ready to grill…This will give you some time to heat up the grill and for this one you’ll want it as hot as you can get it.

 

 

Depending on the size of your chicken breasts, they should only take about 10-12 minutes at 450f on the Traeger Pro 575 (hopefully not as dusty as mine! lol) to cook all the way through, but if you like your charred edges like I do, stretch it out a little to get the desired results. I also threw on a few dogs for my boys because a smokey grill translates into “give me hot dogs NOW” in crazy rapidly growing boy language…plus, I love me a good hot dog loaded with everything you could imagine. 😉

 

 

             

 

As soon as the chicken is at its prime, top it with a good amount of shredded mozzarella or jack and cover the lid with all the buns toasting happily alongside. One thing to note here is that if you’re not comfortable cooking “quickly” at high temperatures, just be mindful that cooking times will run longer the lower the temperature and thin cuts of meat tend to not hold up all that well in those conditions…. if you need a smaller (or larger) heat source to work with, Home Depot actually has a pretty big line-up of Traeger Grills that may suit your comforts a little better.

 

                            

 

One thing I love about this grill is that it’s plug and go, so the only thing to really think about before grilling is what wood (in pellet form) you want to use. There’s quite a few different selections of pellets you can choose from which I love since you can really nail down some solid smoking recipes from salmon to short rib depending on the wood that’s best suited for the ingredients. I used cherry wood pellets this time around which was really nice and I tend to go with mesquite when I go for fast hot grilling, but if you want to check out all the varieties of wood for yourself, click here. Fill, flip switch on, cook, flip switch off, done… doesn’t get any easier folks.

 

 

Everything seems ready to go, so all there’s left to do is set the table, load up the hotdogs for wifey and kiddos, and make one mean chicken sandwich with some leftover herb mixture from the mortar, lime juice, and mayo for a wonderful herb packed sandwich spread.

 

 

Hot dog toppings at the Talbott house always include yellow mustard, ketchup, shredded cheddar/jack, sauerkraut, hand-cut dill pickles, and minced onions…

                       

 

Toasted sourdough, herb garden spread, herb garden marinated grilled chicken, melty jack cheese, perfectly sliced “cado cado” as my 1 year old likes to call it, romaine heart spears, and a dash of olive oil and cracked black pepper to finish….this is a really really good chicken sandwich.

 

     

 

 

 

Pickled red onions (maybe even with some spicy peppers) would be a great addition this sammy….or any savory anything for that matter. Pickled stuff is my weakness.

 

 

This is one heck of a sandwich! I swear, the herb garden spread alone is worth trying out for yourself even if you don’t make the sandwich. It can be use for so many different recipes and would be a really killer pasta salad dressing. I’ll be doing some more grilling through summer with my Traeger Pro 575 and would love to hear from you on what I should use it for next! Drop a comment here or follow me on Instagram and leave your request on a recent pic!

 

 

Ingredients:

Herb Garden Marinade:

2lbs chicken breasts

2-3 green onions

3-4 sprigs of thyme

2 tbsp chopped fennel fronds

1 bunch cilantro

2-3 garlic cloves

1/4 cup olive oil

1/4 of a red onion, sliced

salt and black pepper

 

Herb Garden Spread:

2 tbsp reserved herb garden marinade

3 tbsp mayo

1/2 lime, juiced

salt to taste

 

Avacado

Shredded Jack Cheese

Soft sourdough rolls

Romaine spears

 

 

Main Course

The Home Depot Garden To Grill Project

June 18, 2021
This is where it all began.

Well, spring is in full bloom here in beautiful SoCal and one of the best ways for me to get the spring cleaning bug going is to start outside while the weather is just about as perfect as could be. Unfortunately the days will get much much hotter and hotter (last years high was 118f!! crazy) as the season grows slowly into summer I eventually find myself cleaning, organizing, and fixing my way back into the cool air conditioned spaces, but for now It’s time to take full advantage of some much needed work to get done. Of course the driving force behind this idea of “Garden To Grill” with my project is hospitality, food, hosting, and a good dose of glass half full perspective when observing my current living environment. I wanted to walk you through how I pieced things together as the project progressed and my mindset going into it. Hopefully it will serve as a reminder for anyone reading this post to take another hard look at the spaces around you with a more inviting and comforting vision. I have been wanting to make this awkward sort of space (see below) that’s tucked away towards the garden area of my house into a garden/grill hangout spot instead of the 90’s red brick jacuzzi area (jacuzzi was removed years before we bought the house) and I new it was going to need to some serious love and attention from me and a my good friends over at The Home Depot…they’re basically my second home and are helping me out BIG TIME for this one. Time to strap in for a stick-to-your-bones hardy blog post cause I got a lot to go through, so as usual, lets dive into it!

I love updating, but the building part can be tedious! I ordered most of the items from Home Depot online and will make sure to link everything that I used for this project along with in-store purchases as well in case you’re interested. Big thanks to Home Depot for providing me with these wonderful upgrades to my place! They literally had everything I was looking for with my custom patio furniture and decoration ideas #GardenToGrill.

I started this project a few months back with a half painted white brick wall that I just never ended up finishing for various reasons, but it gave me the base idea for what I wanted the bricks to look like overall. This was too white for me so I decided to add in a 1/3 cup of dark brown masonry paint to the white masonry paint to tone down the bleached white look. Plus I’ve been needing to put some fresh concrete and new bricks on the corner…minor details, but they have such a big impact on the finish.

These planters are getting a fresh revamp as well. I love the succulents, but since we have more than 50+ around the property it’s time for something a little different in this area. Those string lights have seen better days….eek!

This old garden table needed a fresh look and some straightening along with the string lights that have fallen several times because I didn’t tie up proper cables to hold them… I swear I live and work by the saying “never enough time to do it right, but always enough time to do it again”. One day I’ll learn to do it right the first time as much as possible instead of repeat work, but bad habits do indeed die hard.

Look out for the glass bulb variteies when purchasing string lights…they’re pretty but a pain in the butt if you’re not thought out like I was. I broke about 30 bulbs so far, so make sure you buy theses string lights from Home Depot that don’t have glass bulbs for a much easier install process.

Mixing paint for what I felt like was the right color for this space. I wanted it to be pretty darn white for a clean modern sort of look, but a splash of brown masonry paint really helped to soften the overall brightness of the white masonry paint.

like most folks, I’m not the cleanest of painters in the world, so making sure to majorly overlap surfaces with masking tape/paper (the wider the tape the better) makes life a whole lot easier for me when it comes to spray painting. Especially when there’s a slight breeze working against you which there always seems to be. I gave myself at least 12+ inches of coverage for areas I didn’t want spatter, but just make sure to focus on straight clean tape lines that come directly in contact to the desired painting area and undesired painting area for a clean finish. *Preferred paint sprayer for future painting projects.

I even had a piece of cardboard on hand that I could use in awkwardly tight spaces to try and avoid misting paint spatter which really worked out better than I expected. Another good tip when painting large surfaces it to always have a pale of fresh water with a rag on standby in case the project gets a little (or a lot) out of hand and mine did from time to time. A little fresh wipe up after a misting mistake makes all the difference in the end. Fresh paint cleans up fairly easy as long as you get to it before the initial drying stage so having everything ready beforehand is key to successful painting.

Got the lights hung up without breaking a single bulb!! The cable hardware I got from Home Depot made all the difference in this NOT being a nightmare again.

Next Phase of the project was putting everything together (30+ items in total) with all the joy of instructions and extra hardware that always makes me second guess my build…lol

Can I just say I LOVE when my wife gets involved with these projects! I ordered some unfinished wood side tables from Home Depot that needed a little bit of love and she got right to it. The wood stain was literally the perfect match to compliment the other wood tones in the chairs, bench, and planters. Teamwork makes the dreamwork baby!

I couldn’t believe how much these planters made such a huge impact on the patio. These were not originally suppose to be hanging planters, but with a few holes drilled out and some dainty black chain, it turned out perfect. Eventually I’ll run an auto drip irrigation line from my garden to keep them on a regular water cycle, but for now they’ll just get a little extra attention until I get to it.

I also got a few funky old world style lanterns that I might end up hanging, but for now they’ll be used with an artificial candle as a flickering background piece that ads a pop of character to the space along with some soft light. Also, I’ll be using that mini half wood barrel for some incredible succulents that need a permanent place to live from my front yard. On a side-note Our family chicken nicknamed ‘Fluff Butt” by our kids was seriously considering using them as a nest box. She’s an absolute character of a bird that quite possibly was a person in her past life…lol!

As most of you know that follow me on social media I can’t live without my fresh grown veggies, herbs, and fruit whenever possible, so for me this patio needed a few additions from Bonnie via Home Depot to make it a little more green and cozy for my taste. Don’t get me wrong, I’m all about decorative plants here and there, but peppering in a few fruitful plants that are useful in the kitchen can add a serious sense of life and vigor to your seasons. These rectangle wood planters were the perfect sizes for varying plant growth too!

My main focus for this back patio area was Jalapeños, Beefsteak tomatoes, and a medley of herbs. I use Jalapeños in a wide array of things including the red sweet ones for dried red pepper and chicken feed later in the season. I usually NEVER have enough chilies on hand, so the more the merrier. Plus the white garden cart is a MUST HAVE. It’s super lightweight and can be used as a bar/grill cart after a good wipe down

Here’s a better look at the garden cart with a little photo bomb from my youngest boy. This thing has endless uses.

How AWESOME ARE THESE PLANTERS! Jalapeños and Beefsteak tomatoes from Bonnie are in the works!! Plus I have around 15 more different varieties from Bonnie in my big garden for family and friends during summer.

I love how this old raised garden bed turned out! I used super cheap whitewood with a good amount of wood stain for water protection and it just looks a thousand percent better. A little addition of fresh soil and some Bonnie herbs (basil, purple basil, oregano, and Italian parsley) made all the difference in slowly adding ambience to the grill/patio space.

Here’s another look at the new raised bed with the Bonnie herbs planted! Loads of character with a sprinkle of greenery is what makes this piece so special.

Last but definitely not least in the assembly process was buidling this incredibly gorgeous and beast of a cooking machine the Timeberline 1300 Traeger grill from Home Depot. Super easy to put together, but just make sure you have a helping hand for a few of the heavy lifting parts. My little boy was seriously into building this thing so we could get lunch started and boy did we have a good lunch….AND dinner. Keep reading and you’ll see what we came up with and you’ll start to get a real feel for why I really wanted this “Garden To Grill’ area done right.

The two favorite methods I really like to take advantage of with Traeger grills are smoking and long cooking times since its so consistent with temperature and smoke. Here I wanted to lightly cold smoke this cured salmon that has equal parts sugar and salt along with fresh lemon zest and chopped dill. I cured it in the morning for about 4 hours before smoking.

  • 1/2 cup kosher salt
  • 1/2cup sugar
  • 2 tbsp chopped dill
  • 2 tbsp sliced lemon zest
  • 2-3lb Salmon filet

*Mix everything in a bowl until aromatic then cover the salmon filet and let it sit in the fridge covered for around 4hours. The longer it cures, the saltier it gets.

After its cured, I smoked it at 175f on Traegars‘ “super smoke” mode for 30-40 minutes to give it a kiss of smoke flavor without affecting the texture of the salmon. I wanted to avoid cooking the fish AT ALL in order to get clean thin slices for this particular recipe. If you do attempt this, just make sure that the salmon has a solid chill on it from the fridge before you put it on the grill otherwise you’ll risk cooking the exterior of the salmon filet.

Toasted baguette split in half, dill cream cheese spread, sliced cured salmon, pickled red onions, and candied lemon zest made for a fitting lunch during this “Garden to Grill” build out. Slice it up and pass it around!

Cream Cheese Spread:

  • 1/2 cup cream cheese
  • 1/4 cup sour cream
  • 2 tbsp chopped dill
  • 2 tbsp minced red onion
  • Juice from half a lemon

Candied Lemon:

  • 4 tbsps thinly sliced lemon zest
  • 2 tbsp sugar

Pickled Red Onions:

  • 3 cups thinly sliced red onion
  • 1/2 cup red wine vinegar
  • 1 tbsp kosher salt
  • 1tbsp sugar

Now that lunch is out of the way it’s time to keep pushing on to the finish line. I planted a bunch of jasmine around the border of the patio and needed a trellis/fence line to help support them as they’ll hopefully grow out of control over the next few years. These round wood fence posts and wood garden stakes worked out so well I’m considering doing this elsewhere on my property for some of my roses.

Whenever I’m at the Home Depot garden center I find myself always making up random reasons why I need to buy more of those half whiskey barrels for different projects and I finally found one that really made sense LOL! I splashed in an old archway that was hanging out behind my shack and headed for the giveaway section in a few months and boy am I glad I saved it. Grow jasmine grow!

For the most part everything is built, painted, stained, washed, and organized the way I envisioned and it is time to put this “Grill to Garden” patio to good use! I have two extra of these lounge chairs that I’m storing behind the wagon wheel swing for when there’s more guests. They fold up PERFECTLY for storage. I love it!

The fire pit I chose has an incredible cooking edge that can be use as a “plancha” or flattop for burgers, kebobs, grilled veggies, and much much more. So many ways to cook in this space it’s making swirl with a million recipe ideas!

Here’s another look at how I organized some of the patio furniture for it’s first time use! Also, you can see the folded up extra lounge chairs behind the wagon wheel swing for reference. Now it’s DINNER TIME!

Traeger time baby. I know tomahawk ribeyes are very very trendy, but I just had to shell out the cash for this one to christen my new Traeger Timberline 1300 the way I imagined. I seasoned it with salt, fresh cracked black pepper, rosemary, and thyme then its going into the Traeger at 375f for 20 minutes to break the initial chill and give it a good rare-medium rare internal temp.

Once its to the proper temp, I remove it from the grill and let it rest for about 20 minutes with butter, spring garlic (from the garden), thyme, and rosemary. After that I turn the grill to 500f and cook it for another 2-3 minutes on each side for a really nice caramelization then back to the resting tray again and its ready to slice.

I made a simple Chimichurri sauce made up of chopped cilantro, garlic, lemon zest, red onion, jalapeño, lime juice, olive oil, salt, and fresh cracked black pepper.

Chimichurri:

  • 1 cup olive oil
  • 2 tbsp minced red onion
  • 3 tbsp chopped cilantro
  • 1 tbsp minced garlic
  • 1 tbsp chopped jalapeno
  • 1 tsp chili flakes
  • 1 tsp chopped lemon zest
  • 1 tbsp lime juice
These smokey hasselback potatoes are insane! I love using the Traeger as a one stop cooking station when I can and theses tots worked beautifully in the grill.

This might be one of my favorite salads in the entire world and is such a great fit to this meal. Crispy wedges of iceberg lettuce, juice slices of beefsteak tomatoes, crumbly smoked bacon, pickled red onions, and a homemade “ranch” dressing that beats any store bought brand by 10 miles. This is my kind of meal to finish off a long outdoor project.

Ranch Dressing:

  • 1/2 cup mayo
  • 1 cup sour cream
  • 1 tbsp dijon mustard
  • 1 tbsp chopped thyme
  • 1 tbsp chopped parsley
  • 1 tbsp chopped rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp red wine vinegar
  • salt and black pepper to taste

Well, that’s it folks! I really hope you enjoyed the process of this backyard “Garden To Grill” update with some MAJOR HELP from my good friends over at Home Depot. They literally had everything I could have wished for and more when I went to HomeDepot.com and started to brainstorm this project. I can’t wait to embark on my next indoor/outdoor project and if you guys enjoyed this post, leave a comment and let me know what you’d like to see me do next! If you want a more visual feel for how this project went, go check out my IG story Home Depot highlights to see how this all went down!

Main Course

Ranchera Steak Salad – pt.1 Traegar Pro 575

April 30, 2019

“Ranchera” Steak Salad

 

I’ve always been a big fan of a good steak salad, but it can be hard to find a really satisfying one at most local places. I’ve ran across a few in my life and its always the ones that are a little off the beaten path and always have a good blend between crisp veggies, cilantro vinaigrette, some element of creaminess, slightly spicy, and whatever meat you choose (in this case I went with Carne de Ranchera) it should have a good amount of salt, cumin, complimenting spices, and grilled to absolute perfection. Another great thing about this recipe is that I had the pleasure to execute it with the new Traegar 575 pro and its one of the best grills I’ve ever come across thanks to my partnership with Home Depot. Aside from being bullet proof (hardware and overall build are great) and very easy to set-up and use, the wood pellet grilling system that Traegar grills are known for are really impressive. I used the mesquite pellets and it gave a really nice light smoke on the meats that turned out to be perfect for what I was going with. Sometimes salads can be a bit boring, but if you load them up with loads of contrasting mouth watering flavors, they can and should become a staple recipe in any kitchen. I called it the “Ranchera Steak Salad” because this would be such an easy lunch to whip up for lunch when the grill is hot, meat is seasoned, and you have fresh veggies and herbs in the garden. Alright, lets dive into the recipe!

 

This is the blend of ingredients I’ll be going with to season the Carne de Ranchera. Sliced yellow onion, Clockwise: Paprika, Ancho chili, Chipotle, chili flakes, cilantro (stems and all), parsley, and thyme. You can tell the herbs are from my garden because my little caterpillar buddy followed me in..lol

 

 

Add the ingredients to a large mixing bowl along with the meat and begin to gently massage it all together.

 

 

 

 

Make sure you really get the seasoning in every nook and cranny and blend the red spices as evenly you can. Also, add in a little olive oil blended with canola oil as well.

 

 

Fire up the grill to your desired grilling temp, in this case I was at the 450f setting on my Traegar 575 pro and preheated it for a good 20 minutes before starting.

 

 

Add in the meat according to its cooking time once the grill its ready to go. Here I also bought some spicy chorizo sausage to go along with the steak and I’m saving some for tomorrow morning for my eggs, but none the less, I gave them a 30 minute head start before I started grilling the steak.

 

 

This meat cooks really fast, but is actually kind of hard to screw up believe it or not… its good rare, well done, or charred, so don’t worry to much about overcooking it per se. I left mine on the grill for about 5 minutes or so on both sides and I was more than happy with the juicy results.

 

 

Always, always, always season your meat with a good amount of salt…that is all

 

 

While the meat is cooking on the grill, its a good time to put together the components to the salad. I just picked this green garlic from one of my beds and it will serve as probably the strongest flavor in my creamy “chimichurri” dressing.

 

 

I reserved some of the herbs (cilantro, parsley, thyme) from the seasoning for my meat to use alongside the green garlic, fresh lime zest & juice, 50/50 olive oil and canola, chili flakes, and a good pinch of salt to forge the dressing.

 

 

After you minced the green garlic, herbs, and chili flakes together, add everything to a mixing bowl along with a few dollops of sour cream and give it a good stir.

 

 

If it gets a little to thick, which mine did, keep adding a little bit of water until it reaches a creamy consistency. This dressing is good for SO MANY THINGS btw.

 

 

For the salad I’m using some baby romaine romaine from the garden along with chunky avocados, vine ripe tomatoes, and sliced red onion. I’m going for a fork and knife feel for this salad since you’re having steak anyway, so splitting the heads down the middle and keeping just a little bit of the root on felt appropriate. Also, the browning on the tips are a result of the warmer weather and me not trimming back the leaves more regularly for new growth…doesn’t really bother me though.

 

 

THE MEAT IS READY!! All in all the total cooking team between the two were about 45 minutes (35 for chorizo / 10 for steak) and its time to assemble the salad,

 

 

 

You can always make this a tossed type of salad if you prefer it that way, but sometimes highlighting the ingredients helps with flavor contrast in my humble opinion. Anyways, start with spreading some of the creamy dressing down…

 

 

Gently toss the romaine, avocados, sliced red onion, and tomatoes with a splash of olive oil, lime juice and salt then place some of the mixed salad down onto the side of the plate.

 

 

Place the sliced steak on the other side of the plate and garnish with a grilled jalapeño and roasted tomatoes that serve as perfectly delicious “condiments”. THAT’S IT! This steak salad will be one to remember, I PROMISE. Big thanks to Traegar Grills and Home Depot for collaborating with me on this recipe and I’ll be showing you a few more recipes with this grill along with some of the digital features it has over the summer, so stay tuned! Brisket Sandwich? Smoked Short Rib Breakfast? Mesquite Salmon for dinner? SO MANY OPTIONS!

 

 

 

Ingredients:

2 lbs Carne de Ranchera

5 tbsp paprika

1 tbsp ground ancho chili, ground chipotle, and chili flakes

1 cup sliced yellow onion

2 tbsp chopped cilantro and parsley

2 tsp chopped thyme

3 tbsp olive oil

3 tbsp canola oil

2 tbsp salt

 

Dressing:

4 tbsp minced green garlic

2 tbsp minced cilantro and parsley

2 tsp chopped thyme

2 tsp chili flakes

1 whole lime zest and juice

2 tbsp sour cream

1/4 cup olive oil

1/4 cup canola oil

1 tbsp salt

water too thin…