Ingredients
20 oz sirloin steaks, or choice of cut
1 tsp blackened steak seasoning
2 tbsp unsalted butter
¼ cup olive oil
½ cup corn kernels
½ cup black beans, canned
2 pcs heirloom tomatoes, ripe, deseeded, diced
1 red onion, medium, diced
¼ cup Monterey jack cheese, or sharp cheddar cheese, grated
1 romaine lettuce, medium, chopped
½ bunch cilantro
1 tortilla, cut into strips and deep-fried
salt and ground black pepper, to taste
cilantro ranch dressing, *see Recipe Notes for recipe
chimichurri sauce, **see Recipe Notes for recipe
Preparation
Preheat the skillet over medium heat.
Season the steaks with blackened steak seasoning on both sides.
Melt the butter in a pan and add the olive oil. Grill the steaks for 4 minutes on each side. Set aside.
Dice the deseeded tomatillos and red onions and combine with your corn kernels and black beans.
Add the romaine lettuce and tomatillo mix and drizzle with cilantro ranch dressing.
Top the salad with Monterey jack cheese and strips of fried tortilla.
Serve with the cut steak topped with chimichurri sauce.
