Cooking Instructions
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Step 1
In a small a bowl, whisk together zest and juice of
Lime (1)
,
Olive Oil (80 mL)
,
Garlic (2 cloves)
,
Dijon Mustard (15 g)
,
Ground Cumin (as needed)
,
Chipotle Chili Powder (1 g)
,
Kosher Salt (3 g)
, and
Ground Black Pepper (1 g)
.
Step 2
Lay the
Steak (225 g)
across a large platter, carpaccio style. Add
Lettuce (270 g)
,
Black Beans (1 can)
,
Corn (1 ear)
,
Red Onion (1/4)
,
Red Bell Pepper (1/2)
,
Grape Tomatoes (75 g)
,
Jalapeño Pepper (1)
,
Queso Fresco (120 g)
to a large bowl.
Step 3
Spoon several tablespoons of lime vinaigrette over the salad. Toss with salad tongs until mixture is lightly coated. Stack dressed salad atop the cooked steak. Arrange
Eggs (2)
,
Avocado (1)
on top. Sprinkle with
Fresh Cilantro (8 g)
