We just finished taping another episode of the cooking show.
Our theme was "Summer Salads."
Gayle joined me and we cooked up a storm.
With a salsa dressing that is just perfect.
This salad is topped with glazed walnuts, you can either buy them or click here to be taken to my recipe for glazed nuts.
Click on the above salad links to be taken to the recipes.
Southwest Sirloin Salad with Ranch Dressing.
I promise I will get the step-by-step photos for this salad posted soon.
Until then, here is the recipe:
Southwest Sirloin Salad with Ranch Dressing (8 servings)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 3/4 teaspoon cider vinegar
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dill (or 3/4 teaspoon fresh dill)
Whisk together all dressing ingredients. Set aside.
- 1 1/2 lbs sirloin tip strips, sliced thin (you can use any type of sirloin steak, but I think sirloin tips work best!)
- 12 oz. sliced mushrooms (I used baby bella mushrooms, but any type will work)
- 1 medium onion, chopped (about 1 cup)
- 3 cloves crushed garlic
- 1 teaspoon ground coriander
- salt and pepper, to taste
- 2 tablespoons olive oil
- 5 oz. salad greens
- 1 can kidney beans, rinsed and drained
- 1 can sliced olives
- 2 scallions, chopped
- 1 cup corn
- 1 cucumber, sliced
- 2 tomatoes, diced
- 1 avocado, sliced
- 3 tablespoons chopped cilantro
- 1 cup tortilla strips
1. I prepped all of the veggies in advance. On a very large platter, I layered the salad greens, kidney beans, olives, scallions, corn, cucumbers, tomatoes, and avocado.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and mushrooms. Saute, stirring frequently, about 8 to 10 minutes or until softened and browned.
3. Push the onions and mushrooms to the sides of the skillet and add the steak and garlic. Sear the steak for about a minute (until it gets some color), then flip and sear the other side. Add garlic and sprinkle with coriander and salt and pepper. Stir fry to combine the ingredients and cook for about 3 or 4 more minutes, until steak is cooked as desired.
4. Top the salad greens with the warm steak/mushroom/onion mixture and garnish with tortilla strips and chopped cilantro. Serve with ranch dressing.