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Mexican Steak Salad with Cornbread Croutons

Prep Time:

20 minutes

Cook Time:

40 minutes





About the Recipe

When I bought the ingredients to make this, it was 90 degrees. When I actually made it, it was 50 degrees and raining. But I persevered! And it was worth it when I went out to my grill in the rain and smelled those amazing onions cooking. Yum.

If you haven't ever had cornbread croutons before, you're in for a treat. They're sweeter than regular croutons and are so delicious. Mine almost didn't make it into the salad because I kept walking by and munching on them.

You WILL have leftover steak, but there are a million things you can do with that. On my menu this week is trying The Pioneer Woman's Naan Tacos. The recipe even uses charred corn and onions, so when I was grilling I doubled that. Here is that recipe:

As far as the movie, as I write this, it's out for rent. I ended up buying it because I'd seen it in the theater and liked it, frankly, I think $20 for an evening's entertainment is a bargain! If you love looking at beautiful clothes, you will love this movie.



Skirt Steak (the smallest you can find)

1 cup of cubed cornbread (I found some already made in the bakery section of my grocery store, but you can always make your own!)

1 tomato

1/2 avocado

1 ear of corn

1 red onion

Kosher salt


2 tablespoons Chipotle Chili seasoning (or chili powder if you don't have it)

olive oil

2 cups mixed salad greens

Queso fresco cheese to top


1 cup cilantro

1 garlic clove

3 tablespoons lime juice

1 teaspoon honey

1/2 teaspoon ground coriander


1/4 c olive oil

1/4 c plain Greek yogurt


Pat skirt steak dry and sprinkle Kosher salt, pepper, and 1 tablespoon of chili powder on each side. (Use the Kosher salt to give the steak a crust - meaning you can put a lot on. Kosher salt is not as salty as sea salt, so this won't over salt the steak.) Take off heat and let rest. (I also sometimes do an extra sprinkling of Kosher salt at this point.)

Cut red onion into thick disks and coat the onion and corn with olive oil and salt and pepper.

Now, you can cook these one of two ways:

  1. Set your grill to medium high. Once it gets up to 450/500 degrees, sear the steak on each side for about 4 minutes each. Skirt steak is thin so it doesn't take much time to cook and you want it to be medium in the middle. Once the steak is off, lower the heat on your grill for the veggies. I use a grill pan for this so I don't lose any onions. The onions will likely be done (soft with a little char) before the corn (which you want cooked with a char). I would estimate that the onions will be done in about 10 minutes and the corn in 15.

  2. If you don't want to grill, heat a cast iron skillet on high heat. Coat the skillet with a little olive oil so the steak won't stick. (You might have to cut the steak in half to fit in the pan.) Still sear it about 4 minutes per side. Preheat your oven to 425. Put onion disks on cookie sheet and wrap corn in foil before placing on cookie sheet. Onions should be done in 10-15 minutes. Corn will take 20-25, turning over halfway through.

Once cooled, chop onion and with a knife, take corn off the cob.

Cube cornbread and drizzle with olive oil. Season with salt and pepper. Toast in your toaster oven or use the air fryer for about 7 minutes on 325. (My air fryer runs hot so this could vary.)


Put cilantro, garlic, lime, honey, coriander, salt, and olive oil in food processor. Mix until a dressing consistency. Add yogurt (or you can keep this more like a vinaigrette and not add it) and pulse until mixed.

Slice half an avocado and dice the tomato. Lightly salt and pepper both. Lay down salad greens. Slice steak into thin slices. Place each ingredient in its own section around the salad greens. Top with dressing and crumbled queso fresco cheese.

What I'm Watching

A widowed cleaning lady in 1950s London falls madly in love with a couture Dior dress, and decides that she must have one of her own.

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