Why We Love This Bistro Steak With Southwest Salad<\/strong><\/h3>\nThis recipe is a personal favorite because it is the perfect balance between hearty and refreshing. The bistro steak brings a rich, beefy flavor that the all-purpose Omaha Steaks Seasoning<\/a> enhances. Complement this mouthwatering steak with a fresh salad that features sweet yellow corn, earthy black beans, and peppery arugula that all combine wonderfully with a chipotle vinaigrette. It’s a vibrant and satisfying meal that’s great for any occasion.<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- Food Processor<\/li>\n
- 1 Medium-Sized Cast Iron Pan<\/li>\n
- 2 Tongs<\/li>\n
- Cutting Board<\/li>\n
- 1 Medium-Sized Mixing Bowl<\/li>\n
- Steak Knife<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Bistro Steak With Southwest Salad<\/strong><\/h2>\nThe star of this easy-to-prepare recipe are the Omaha Steaks Bistro Steaks<\/a>. This cut of beef is known for its robust beefy flavor, juiciness, and tenderness. Discover why a bistro steak<\/a> is the next best thing to a filet mignon. The flavors of this steak are the ideal base for the fresh salad, making it a memorable dish.<\/p>\n1. Prepare the Chipotle Vinaigrette <\/strong><\/h3>\nThis chipotle vinaigrette is simple to make and delivers a smoky, tangy flavor! Combine the vegetable oil, chipotle peppers in adobo sauce, mayonnaise, apple cider vinegar, lime juice, and agave nectar or honey in a food processor, blend until thoroughly mixed, and set off to the side.<\/p>\n
2. Pan-Sear the Perfect Bistro Steak <\/strong><\/h3>\nThis cooking method gives your steak a nice crust and a juicy middle and is great for cooking indoors! Thaw your Omaha Steaks Bistro Steaks<\/a> in the refrigerator overnight or use our quick-thaw method if you’re short on time. Once thawed, remove any excess moisture from the steaks with a paper towel. Season liberally on all sides with Omaha Steaks Seasoning<\/a>, then let the steaks come to room temperature for about 20-25 minutes.<\/p>\nNext, heat a medium-sized skillet over medium-high. Once hot, add the grapeseed oil and carefully place the steaks in the pan. Sear for about three minutes on one side until a golden-brown crust forms. Add the butter, flip the steaks, and butter-baste for about 30 seconds. Continue to cook for another three to four minutes for medium-rare doneness of 130-135 degrees Fahrenheit, as per a meat thermometer. Refer to our helpful steak doneness guide<\/a> for different desired steak doneness. Remove the steaks from the pan and place them on a cutting board to rest for about six minutes before slicing them into half-inch medallions.<\/p>\n3. Time for Salad!<\/strong><\/h3>\nLast but not least, let’s get that salad ready! Combine the arugula, cilantro, red onions, scallions, Roma tomatoes, black beans, yellow corn, and avocado in a medium-sized mixing bowl. Season with a pinch of salt and pepper, then toss gently with the chipotle vinaigrette until everything is well-coated.<\/p>\n
Now, let\u2019s serve it up! Divide the salad and place the steak medallions next to each. Drizzle the steaks generously with the remaining chipotle vinaigrette, then top the salad with crumbled cotija cheese. Serve and enjoy!<\/p>\n
Looking for more cooking inspiration? Visit Omaha Steaks<\/a><\/strong> on Instagram for the latest recipes and product spotlights.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- Food Processor<\/li>\n
- 1 Medium-Sized Cast Iron Pan<\/li>\n
- 2 Tongs<\/li>\n
- Cutting Board<\/li>\n
- 1 Medium-Sized Mixing Bowl<\/li>\n
- Steak Knife<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Bistro Steak With Southwest Salad<\/strong><\/h2>\nThe star of this easy-to-prepare recipe are the Omaha Steaks Bistro Steaks<\/a>. This cut of beef is known for its robust beefy flavor, juiciness, and tenderness. Discover why a bistro steak<\/a> is the next best thing to a filet mignon. The flavors of this steak are the ideal base for the fresh salad, making it a memorable dish.<\/p>\n1. Prepare the Chipotle Vinaigrette <\/strong><\/h3>\nThis chipotle vinaigrette is simple to make and delivers a smoky, tangy flavor! Combine the vegetable oil, chipotle peppers in adobo sauce, mayonnaise, apple cider vinegar, lime juice, and agave nectar or honey in a food processor, blend until thoroughly mixed, and set off to the side.<\/p>\n
2. Pan-Sear the Perfect Bistro Steak <\/strong><\/h3>\nThis cooking method gives your steak a nice crust and a juicy middle and is great for cooking indoors! Thaw your Omaha Steaks Bistro Steaks<\/a> in the refrigerator overnight or use our quick-thaw method if you’re short on time. Once thawed, remove any excess moisture from the steaks with a paper towel. Season liberally on all sides with Omaha Steaks Seasoning<\/a>, then let the steaks come to room temperature for about 20-25 minutes.<\/p>\nNext, heat a medium-sized skillet over medium-high. Once hot, add the grapeseed oil and carefully place the steaks in the pan. Sear for about three minutes on one side until a golden-brown crust forms. Add the butter, flip the steaks, and butter-baste for about 30 seconds. Continue to cook for another three to four minutes for medium-rare doneness of 130-135 degrees Fahrenheit, as per a meat thermometer. Refer to our helpful steak doneness guide<\/a> for different desired steak doneness. Remove the steaks from the pan and place them on a cutting board to rest for about six minutes before slicing them into half-inch medallions.<\/p>\n3. Time for Salad!<\/strong><\/h3>\nLast but not least, let’s get that salad ready! Combine the arugula, cilantro, red onions, scallions, Roma tomatoes, black beans, yellow corn, and avocado in a medium-sized mixing bowl. Season with a pinch of salt and pepper, then toss gently with the chipotle vinaigrette until everything is well-coated.<\/p>\n
Now, let\u2019s serve it up! Divide the salad and place the steak medallions next to each. Drizzle the steaks generously with the remaining chipotle vinaigrette, then top the salad with crumbled cotija cheese. Serve and enjoy!<\/p>\n
Looking for more cooking inspiration? Visit Omaha Steaks<\/a><\/strong> on Instagram for the latest recipes and product spotlights.<\/p>\n
How to Make Bistro Steak With Southwest Salad<\/strong><\/h2>\nThe star of this easy-to-prepare recipe are the Omaha Steaks Bistro Steaks<\/a>. This cut of beef is known for its robust beefy flavor, juiciness, and tenderness. Discover why a bistro steak<\/a> is the next best thing to a filet mignon. The flavors of this steak are the ideal base for the fresh salad, making it a memorable dish.<\/p>\n1. Prepare the Chipotle Vinaigrette <\/strong><\/h3>\nThis chipotle vinaigrette is simple to make and delivers a smoky, tangy flavor! Combine the vegetable oil, chipotle peppers in adobo sauce, mayonnaise, apple cider vinegar, lime juice, and agave nectar or honey in a food processor, blend until thoroughly mixed, and set off to the side.<\/p>\n
2. Pan-Sear the Perfect Bistro Steak <\/strong><\/h3>\nThis cooking method gives your steak a nice crust and a juicy middle and is great for cooking indoors! Thaw your Omaha Steaks Bistro Steaks<\/a> in the refrigerator overnight or use our quick-thaw method if you’re short on time. Once thawed, remove any excess moisture from the steaks with a paper towel. Season liberally on all sides with Omaha Steaks Seasoning<\/a>, then let the steaks come to room temperature for about 20-25 minutes.<\/p>\nNext, heat a medium-sized skillet over medium-high. Once hot, add the grapeseed oil and carefully place the steaks in the pan. Sear for about three minutes on one side until a golden-brown crust forms. Add the butter, flip the steaks, and butter-baste for about 30 seconds. Continue to cook for another three to four minutes for medium-rare doneness of 130-135 degrees Fahrenheit, as per a meat thermometer. Refer to our helpful steak doneness guide<\/a> for different desired steak doneness. Remove the steaks from the pan and place them on a cutting board to rest for about six minutes before slicing them into half-inch medallions.<\/p>\n3. Time for Salad!<\/strong><\/h3>\nLast but not least, let’s get that salad ready! Combine the arugula, cilantro, red onions, scallions, Roma tomatoes, black beans, yellow corn, and avocado in a medium-sized mixing bowl. Season with a pinch of salt and pepper, then toss gently with the chipotle vinaigrette until everything is well-coated.<\/p>\n
Now, let\u2019s serve it up! Divide the salad and place the steak medallions next to each. Drizzle the steaks generously with the remaining chipotle vinaigrette, then top the salad with crumbled cotija cheese. Serve and enjoy!<\/p>\n
Looking for more cooking inspiration? Visit Omaha Steaks<\/a><\/strong> on Instagram for the latest recipes and product spotlights.<\/p>\n
1. Prepare the Chipotle Vinaigrette <\/strong><\/h3>\nThis chipotle vinaigrette is simple to make and delivers a smoky, tangy flavor! Combine the vegetable oil, chipotle peppers in adobo sauce, mayonnaise, apple cider vinegar, lime juice, and agave nectar or honey in a food processor, blend until thoroughly mixed, and set off to the side.<\/p>\n
2. Pan-Sear the Perfect Bistro Steak <\/strong><\/h3>\nThis cooking method gives your steak a nice crust and a juicy middle and is great for cooking indoors! Thaw your Omaha Steaks Bistro Steaks<\/a> in the refrigerator overnight or use our quick-thaw method if you’re short on time. Once thawed, remove any excess moisture from the steaks with a paper towel. Season liberally on all sides with Omaha Steaks Seasoning<\/a>, then let the steaks come to room temperature for about 20-25 minutes.<\/p>\nNext, heat a medium-sized skillet over medium-high. Once hot, add the grapeseed oil and carefully place the steaks in the pan. Sear for about three minutes on one side until a golden-brown crust forms. Add the butter, flip the steaks, and butter-baste for about 30 seconds. Continue to cook for another three to four minutes for medium-rare doneness of 130-135 degrees Fahrenheit, as per a meat thermometer. Refer to our helpful steak doneness guide<\/a> for different desired steak doneness. Remove the steaks from the pan and place them on a cutting board to rest for about six minutes before slicing them into half-inch medallions.<\/p>\n3. Time for Salad!<\/strong><\/h3>\nLast but not least, let’s get that salad ready! Combine the arugula, cilantro, red onions, scallions, Roma tomatoes, black beans, yellow corn, and avocado in a medium-sized mixing bowl. Season with a pinch of salt and pepper, then toss gently with the chipotle vinaigrette until everything is well-coated.<\/p>\n
Now, let\u2019s serve it up! Divide the salad and place the steak medallions next to each. Drizzle the steaks generously with the remaining chipotle vinaigrette, then top the salad with crumbled cotija cheese. Serve and enjoy!<\/p>\n
Looking for more cooking inspiration? Visit Omaha Steaks<\/a><\/strong> on Instagram for the latest recipes and product spotlights.<\/p>\n
This cooking method gives your steak a nice crust and a juicy middle and is great for cooking indoors! Thaw your Omaha Steaks Bistro Steaks<\/a> in the refrigerator overnight or use our quick-thaw method if you’re short on time. Once thawed, remove any excess moisture from the steaks with a paper towel. Season liberally on all sides with Omaha Steaks Seasoning<\/a>, then let the steaks come to room temperature for about 20-25 minutes.<\/p>\n Next, heat a medium-sized skillet over medium-high. Once hot, add the grapeseed oil and carefully place the steaks in the pan. Sear for about three minutes on one side until a golden-brown crust forms. Add the butter, flip the steaks, and butter-baste for about 30 seconds. Continue to cook for another three to four minutes for medium-rare doneness of 130-135 degrees Fahrenheit, as per a meat thermometer. Refer to our helpful steak doneness guide<\/a> for different desired steak doneness. Remove the steaks from the pan and place them on a cutting board to rest for about six minutes before slicing them into half-inch medallions.<\/p>\n Last but not least, let’s get that salad ready! Combine the arugula, cilantro, red onions, scallions, Roma tomatoes, black beans, yellow corn, and avocado in a medium-sized mixing bowl. Season with a pinch of salt and pepper, then toss gently with the chipotle vinaigrette until everything is well-coated.<\/p>\n Now, let\u2019s serve it up! Divide the salad and place the steak medallions next to each. Drizzle the steaks generously with the remaining chipotle vinaigrette, then top the salad with crumbled cotija cheese. Serve and enjoy!<\/p>\n Looking for more cooking inspiration? Visit Omaha Steaks<\/a><\/strong> on Instagram for the latest recipes and product spotlights.<\/p>\n3. Time for Salad!<\/strong><\/h3>\n
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