Meat

Mexi Steak Salad

mexican salad in large wooden bowl with avocado cilantro dressing

 

Truth be told, if I wasn’t so blatantly Irish, I would probably assume I’m of Mexican descent. ‘Cause daaaaaaamnnnn do I love to make some Mexican food.  What I love about Mexican cuisine is that the ingredients are always so fresh, colorful, flavorful…and oh my lord CILANTRO.

Let’s just get this out of the way now…I.LOVE.CILANTRO.  I know there’s some weird genetic thing that you either have the cilantro-loving gene, or you think it tastes like soap.  Well…my deepest condolences for all those aboard the cilantro soap train, because this herb tastes like magic!

 

mexican steak salad in wooden bowl with belle peppers on white table

 

Now with that being said, I’m sure it comes to no surprise that this delicious Mexican Salad is topped with a cilantro-avocado dressing!  I’m a huge fan of making my own dressings so I know exactly what’s in it.  That way, nothing unwanted sneaks into my meal (like added sugars, inflammatory oils, or unnatural chemicals).  Make in small batches, so not to waste any, because natural ingredients tend to be more perishable.

What’s great about this salad is that it uses simple ingredients and requires little hands on time from you!  There are three main areas of focus, veggies, steak, and dressing.  Everything else just needs to be dumped on at the end!

 

mexican salad in wooden bowl with mini bell peppers and lime on white table

 

VEGGIES:

  • I use different colored mini bell peppers and a red onion, cut thinly with a mandoline
  • Coat in oil and spices…I’m a huge fan of using paprika and garlic on my mexi veggies

STEAK:

  • Marinate your top sirloin in oil and garlic cloves for as long as you can.  I’ve done up to 24 hrs before.
  • Grill until cooked to your desired temperature, or cook on stove top over medium heat (high heat will burn the outside while leaving the inside uncooked).

DRESSING:

  • Take all fresh ingredients and add to a blender.  Blend until well combined!
  • Avocado, cilantro, garlic, lime, oil, and spices.

Chop your romaine lettuce, rinse a can of black beans, and as always…add a little somethin’ somethin’ for the CRUNCH!  Feel free to have fun with this and mix up the ingredients as you please!  Adding some cheese, quinoa, or different veggies can definitely add a fun twist to this Mexi Steak Salad 🙂

 

mexican steak salad with avocado cilantro dressing in large wooden bowl on white table

 

Mexi Steak Salad

Mexican sirloin steak salad filled with seasoned veggies, black beans, crunchy tortillas, and topped with a homemade avocado cilantro dressing.  A healthy, easy, and gluten free dinner recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Mexican
Keyword: avocado, cilantro, dinner, dressing, fajita, gluten free, healthy, mexican, salad, steak
Servings: 4 people
Author: Lulu's Table

Ingredients

  • 1-1.5 lbs top sirloin steak free range or organic
  • 4 tbsp EVOO or avocado oil
  • 2 cloves garlic chopped
  • 1 cup mini bell pepper thinly sliced
  • 1 cup red onion thinly sliced
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and pepper each
  • 1 large head romaine lettuce chopped
  • 1 15 oz can black beans rinsed

Dressing

  • 1 avocado
  • 3/4 cup EVOO or avocado oil
  • 1/2 tsp salt and pepper each
  • 2 cloves garlic
  • 1 lime juice
  • 1 whole bunch of cilantro remove leaves from stems
  • 1 cup crushed gluten free chips I use Food Should Taste Good Gluten Free Multigrain Tortilla Chip

Instructions

  • In a small bowl, mix together 2 tbsp oil and chopped garlic.  Using a brush or spoon, rub garlic oil on front and back of steak.  Wrap in tinfoil and refrigerate until ready to cook.
  • Preheat oven to 425 degrees F. 
  • Using a mandoline, thinly slice mini bell peppers (hold from top at the stem and start slicing from bottom), and red onion.
  • Take sliced veggies and dump into a broil safe baking dish.  Mix in 2 tbsp oil, paprika, salt, pepper, and garlic powder.  Broil for 20 min, mixing midway through.
  • While veggies are baking, grill steak to your desired temp, or cook on stovetop.  For a medium steak, cook on medium heat for approximately 5-6 min each side.
  • For dressing, add all ingredients to a blender and blend until all ingredients are combined well.
  • Rinse and chop romaine lettuce and place in large serving bowl.  Take a can of black beans and rinse.  You can leave as is, or heat up on a skillet with oil.
  • Once steak is finished cooking, cut into thin slices and lay on top of romaine. Top romaine with remaining ingredients...veggies, beans, and crushed chips.  
  • Drizzle dressing on top and serve!
Vegetarian Meals

Mediterranean Pasta Salad

pasta salad in stone colored bowl, on white table with basil and sun-dried tomatoes

 

 

Need a quick side dish for your next dinner party?!  Look no further my friends!  The longest part of making this pasta salad is just waiting for the pasta to cook ( and if you like your pasta al dente, then you don’t even have to wait the full time on that)!

I love this pasta salad, because the dressing and mediterranean veggies give this it a fresh and light flavor.  Although this recipe doesn’t call for cheese, don’t be afraid to add some goat or feta cheese if you really want to take it to the next level!

In order to make the best use of your time, chop veggies and prepare the dressing while pasta is cooking.  Dump all ingredients into a large mixing bowl, and then stir in dressing right before serving (to avoid getting everything too soggy).

 

Mediterranean pasta salad in stone colored bowl, topped with grilled artichoke hearts

 

For this recipe, I used Banza Pasta, a gluten free alternative to regular wheat pasta, so I wouldn’t feel all that guilty going back for a second serving!  You could really add any of your favorite mediterranean inspired veggies…my opinion is, the more the merrier!

For me…nothing beats fresh chopped basil (cue romantic background music).  Sun-dried tomatoes add a deep savory flavor, while grilled artichoke hearts give it an awesome salty and smoky flavor.  Add any sort of nut for crunch (a good crunch in any dish is a totally underrated quality) and call it a day!

The dressing is super easy, just a combination of 2 parts extra virgin olive oil, mixed with 1 part balsamic vinegar, along with dried Italian spices.  If you’re feeling really fancy and have lemons on deck…don’t be afraid to throw some of that in too!

I think the best thing about this dish is that it looks super fancy, but really only requires you to have the right ingredients on hand, that can then be dumped in a bowl and mixed together.  Give it a try, you guys will love it!

 

close up picture of large bowl filled with mediterranean pasta salad

 

 

Mediterranean Pasta Salad

Gluten free pasta filled with basil, sun-dried tomatoes, artichokes, and onion!  Mixed with a homemade balsamic vinaigrette and packed with vitamins, flavor, and healthy oils!
Prep Time13 mins
Cook Time7 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: appetizer, artichoke, basil, mediterranean, pasta salad, sundried tomato
Servings: 4 people

Ingredients

  • 1 bag or individual box, Banza GF Pasta
  • 1/4 cup fresh basil chopped
  • 2 tbsp red onion chopped
  • 3 halves marinated artichokes pulled from stem and chopped
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup sliced almonds

Dressing

  • 1/4 cup EVOO
  • 2 tbsp balsamic vinegar
  • 1/2 tsp oregano
  • 1/2 tsp garlic
  • 1/4 tsp salt and pepper each

Instructions

  • Cook pasta on stove top until soft, then rinse under cool water.
  • Transfer pasta to large bowl.
  • Add remaining ingredients and mix well.  Add goat cheese or feta for added flavor!
Drinks

Haus Sangria

glass of sangria with orange slice, red sangria pitcher in background

 

Everyone please give a round of applause for this recipe, as it hails all the way from my homeland…New Jersey!  I have to admit, I tried it for the first time in Ohio when my Jersey-native friend Kristen blessed us with her mom’s sangria one fine evening, and let me tell you…this baby packs a delightful punch (as we soon found out)!

Now, if we could all take a moment to bow our heads and give some hella thanks to the NeiderHAUS (ahhhh see what I did there?) family for bestowing this sangria upon our lives.  I can now die happy…and sufficiently buzzed 🙂 

But for real, make this for any outdoor gathering and you’ll be MVC (most valuable contributor)!  And to make matters even better, this recipe is oh-so-easy.  The key is to get high quality orange juice.  You can freshly squeeze it yourself, or buy a 100% juice with oranges as the only ingredient listed.

 

ingredients for red sangria laying out on white table

 

Where you can save some cash money is on the liquor.  No need to go for top shelf liquor, a decently priced brandy, triple sec, and wine will do the trick.  I like to use the Costco Kirkland brand Cabernet because it gets you some serious bang for your buck!

Another key to help increase flavor is to let the liquors soak in fruit before adding wine and serving.  What I typically do is this…

  1. The morning of, chop up your fruit and add to a tupperware pitcher or large container.
  2. Take equal parts (i.e. 1 cup) brandy, triple sec, orange juice, and pour in with the fruit.  Stir and let sit in fridge.
  3. Before serving, transfer to a large pitcher and mix in wine.

 

fruit in pitcher soaking in alcohol with wine bottle in background
Fruit soaking in brandy, triple sec, and orange juice.

 

Can I make this sangria with white wine?

Absolutely!  Keep everything else the same, just substitute red for white.  Pinot Grigio is a great option for white!

Does it matter what fruit I use?

I’d say to go for whatever fruit makes you happy!  I think orange slices complement the OJ nicely (and they look pretty), I love strawberries, and apples are inexpensive.  

Now that my sangria brain is firing on all cylinders…you could do a Caribbean vibe and go with some kiwi, mango, or pineapple with a white sangria (ohhhh that sounds yummy)!

If I take this to someone else’s house, I usually bring a double batch in my serving pitcher, and then fill a tupperware pitcher with fruit and liquor, and then my extra bottle of wine in tow.  You know…for refills!

I hope you guys have as much fun making this as you do drinking it…enjoy!

 

glass of red sangria with orange slice and apple chunks

 

 

glass of sangria with orange slice, red sangria pitcher in background
Print Recipe
5 from 1 vote

Haus Sangria

A red wine Sangria filled with fruit, brandy, triple sec, and high quality orange juice!  Great to bring to any backyard party, and sure to get the party started! 
Prep Time15 mins
Course: Drinks
Cuisine: Mexican
Keyword: fruit, liquor, red, sangria
Servings: 8 people
Author: Lulu's Table

Ingredients

  • 1 cup brandy
  • 1 cup triple sec
  • 1 cup high quality orange juice
  • 1 bottle red wine
  • 1 orange sliced
  • 1 apple chopped
  • 5 strawberries cut in half, stems removed

Instructions

  • Chop all of your fruit and add it to a large pitcher.
  • Pour in brandy, triple sec, and orange juice.  Let the liquors and OJ soak in the fruit until ready to serve.
  • Once ready to serve, stir in wine.  Now your sangria is ready to enjoy!