Southwestern Steak Salad

This evening I made this really great salad. I don't even know where to begin in describing it. Everything about it was delicious!
From  the perfectly grilled steak with a hint of cumin and the lightly grilled onions, to the lovely crunch from the pumpkin seeds and the jicama. And the dressing, it was fantastic! I will make a big batch and put it in just about anything. I can imagine it in a panini, or in a wrap with chicken, black beans and corn and some of the jicama. By the way I love jicama (pronounced HE-KUH-MAH)! It is crunchy and sweet and great in salads. I use it a lot in the summertime. Here is a visual in case you are not too familiar with it.

For the steak and onions:
1lb flank steak or sirloin
1/2 teaspoon cumin
Salt and pepper to taste
1/2 red onion, cut into rounds

Rub the steak with cumin and salt and pepper. Grill for about 6 minutes per side for medium rare or until desired doneness. Remove from grill and let it rest for 5 minutes. Slice into thin strips. Grill onion rounds for a few minutes per side.

For the dressing:
You can make as much as you want using equal amounts of sour cream and extra-virgin olive oil. For this salad I used:

1/4 cup light sour-cream
1/4 cup olive oil
1 Chipotle chili in adobe, diced (and a little bit of the sauce), or to your taste, 
Juice from 1/2 small lime

Whisk oil in a steady stream into sour cream. Mix in chili and lime.





For the salad:
8 ounces spring mix
1/4 cup toasted pepitas
Shredded peeled jicama for garnish

Toss together steak, onions, salad greens and a little of the dressing. Top with toasted pepitas and shredded or shaved jicama. Serve the rest of the dressing alongside for people to add to their liking. Now enjoy!

serves 4

(Recipe idea from Everyday Food, June 2012)