Green Chile Steak Salad- Your New Favorite Summer Recipe
This post has been sponsored by The Hatch Chile Store. All thoughts and opinions are my own.
This recipe for Grilled Green Chile Steak Salad is perfect for summer days when nothing beats the smell of delicious steak and corn on the cob sizzling on your backyard grill.
This steak salad recipe is particularly delicious thanks to the Green Chile powder I put on the steak from The Hatch Chile Store. Grilled steak and corn cut from the cob combine with fresh, ripe avocado, cherry tomato, beans and cilantro to create a deliciously cool summer salad with the perfect little kick from the unique taste of fire-roasted Hatch green chile. And to top it off, the whole salad is drizzled with a cool and creamy cilantro-lime sauce with a few pine (piñon where I come from) nuts thrown in as well!
Hatch Green Chile Powder Steak Rub
I used this lovely container of Hatch Green Chile Powder, along with oregano, garlic powder, cumin, salt and pepper to create a spice rub for my steak. I threw it onto my pellet grill and cooked it to about medium rare.
To say I was pleasantly surprised by my first taste would be the understatement of the year. This was one of the most delicious steaks I’ve EVER had, and I will be using this steak rub from now on on any steak I will be grilling. Hatch Green Chile Powder is my new secret ingredient!
Tips for making Green Chile Steak Salad
To make this salad come together nice and easy, served with grilled-to-perfection steak, I recommend that you prep all the veggies first and get your corn on the grill, before turning your attention to the steak. It cooks quickly and you’ll want to have your salad all prepped, including your pinon-cilantro-lime drizzle made and chilling in the fridge.
I attempted to create the pinon-cilantro-lime cream sauce in my food processor, and that was a mistake. I should have used a BLENDER instead. It’s a small amount of ingredients, too small for my large food processor to properly amalgamate the mixture. After lots and lots of scraping down the bowl, I definitely would recommend using a blender. (smaller container = ingredients mixing together much better.)
I also strongly recommend using a high-quality cut of steak for this recipe. Strip, Sirloin or Rib-eye would be my top choices, and I have included them in the recipe below.
I loved creating and eating this steak salad, and I hope you do too! Please rate the recipe and share a comment below, it always helps The Goldilocks Kitchen to continue to bring you the best recipes on the web!
Did you know I have a full-color cookbook with lots more easy and delicious New Mexican recipes? You can learn more about it here!
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Green Chile Steak Salad with Pinon-Cilantro-lime dressing
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Steak rubbed with Green Chile and herbs is grilled alongside sweet corn on the cob drizzled with lime juice and olive oil. After grilling to perfection the steak and corn are served with beans, avocado and tomato tossed in a light dressing and each serving is drizzled with a cool, creamy pinon-cilantro-lime sauce.
Ingredients
Steak and salad
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 corn cobs, shucked and silk removed
- 1 (13.5 oz) can kidney beans, drained and rinsed
- 6.5 ounces cherry tomatoes, halved
- 1 medium avocado, sliced
- 1 pound beef steaks (Sirloin, Rib Eye or Strip)
- 2 teaspoons Hatch Green Chile Powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- salt and pepper
Pinon-Cilantro-Lime Cream Dressing/Sauce
- 1/4 cup piñon (pine) nuts
- 1/2 cup fresh cilantro leaves
- 1 clove garlic, minced or pressed
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1/2 cup crema Mexicana
- 1/3 cup milk
Instructions
- Set your indoor or outdoor grill to heat to medium high (about 375°F). Begin with the steak and salad by stirring together the olive oil and lime juice. Brush each corn cob with some of the oil-juice mixture. Sprinkle corn cobs lightly with salt, then wrap individually in sheets of foil. Set Aside.
- Place beans, tomato and avocado in a bowl. Toss with most of the remaining oil-juice mixture, leaving about 1-2 teaspoons for the steak. Set the vegetables aside.
- Prepare the steak by blotting with paper towels to remove excess moisture. Stir together the Hatch Green chile Powder, cumin, garlic powder, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the remaining oil-juice mixture onto both sides of the steak, then rub the spice mixture all over both sides of the steak.
- When your grill is ready, place corn cobs on the grill and cook for about 15-20 minutes, or until corn is slightly charred in a few spots. Remove and allow it to cool enough to handle. Cut kernels off the corn, mix into the bean mixture, and dispose of cobs.
- While corn is grilling, make piñon-cilantro-lime sauce by placing piñon nuts, cilantro, garlic, olive oil, lime juice, and crema Mexicana, in a blender. Blend until smooth and homogenous, adding milk to thin as necessary to your desired consistency. Set in the fridge to chill.
- Grill steak for about 3-5 minutes per side, depending on your preferred doneness. Remove and rest, covering with foil, for about 5 minutes. Slice thinly.
- To assemble: spoon vegetable mixture onto individual serving plates (over a couple of corn tortillas if you like, this is optional). Then top each with some steak slices, a drizzle of piñon-cilantro-lime sauce, and garnish with fresh sprigs of cilantro and serve.
Notes
I had difficulty making this sauce in a large food processor. I found that my powerful blender worked much better at chopping the thin cilantro and making a homogenous creamy green sauce to drizzle over this steak salad. It may come together just fine if you have a small-sized food processor and are not able to use a blender.
- Prep Time: 15 minutes
- Cook Time: 15
- Category: lunch or Dinner
- Method: Grill
- Cuisine: New Mexican
Nutrition
- Serving Size: 1/4 recipe
- Calories: 531
- Sugar: 10
- Sodium: 356
- Fat: 39.1
- Saturated Fat: 9.1
- Carbohydrates: 31.8
- Fiber: 8.7
- Protein: 18
- Cholesterol: 38
