This dish takes all of the components of a steak salad and deconstructs them into their individual ingredients. Layer them all into one big bowl and you have yourself one show stopping salad.
Don't you just love the word deconstructed? Especially when it pertains to food. I used to think it was a word that chefs used to try to make their dishes sound fancier than they really were, but now I'm convinced it usually means greatness. Just think about it, if something is deconstructed, it means that someone took time to first construct it, then figure out how to take that same thing and create it as unconstructed, thus deconstructed! So in essence, deconstructed is nothing more than code word for SUPER SIMPLE! Capiche?
Ok, enough of my crazy word game, let's get on with this greatness.
Since this salad isn't really constructed, that means it's a cinch to pull together, even at the last minute.
So let's talk about how to dress this super easy genius salad. Serrano cilantro pesto. Again, easy and so darn delicious. Literally, the pesto takes this salad and elevates it to places salads don't usually go.
This salad is the perfect addition to your summer dinner rotation and makes a pretty presentation if your looking to impress!
This recipe serves more of a guideline...you could use more or less of any ingredient or add any veggie that you have in your refrigerator.
Deconstructed Steak Salad with Serrano Cilantro Pesto
Recipe adapted from The Wicked Noodle
2 cups cilantro leaves, loosely packed
1 serrano chile, seeds removed
2 garlic cloves
1 Tbsp freshly squeezed lime juice
1/2 cup pine nuts
1/2 cup shredded parmesan cheese
1/4 cup extra virgin olive oil
salt to taste
Place first six ingredients in a food processor. Blend until finely chopped. As machine is running, drizzle in olive oil until mixture comes together to desired consistency. Add salt to taste.
For the salad:
1 1/2 pound New York steak, grilled and sliced
1 head red leaf lettuce, chopped
1 avocado, diced
4 scallions, thinly sliced
2 ears of corn, grilled and kernels cut off the cob
2 cups cherry tomatoes, cut in half
Feta cheese (I used French Feta), diced into large chunks
Place lettuce in the bottom of a large shallow serving bowl. Starting with the avocado, line up remaining ingredients going from left to right, ending with the Feta. Place the steak on top going right down the middle.
Place individual servings in a bowl, top with pesto, and toss.
PS- Pray that you have leftover pesto to serve with your scrambled eggs the next morning. Or toss with your tuna salad for lunch.