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!Print
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