This post is brought to you in partnership with Mazola® Corn Oil. All opinions are my own.
Brett and I never get sick of eating Mexican food, or salads, and we particularly love salads with Mexican flare. This Adobo Grilled Steak Salad is one we will eat over and over again. It has great flavor and some kick!
We eat a lot of chicken and ground beef, so it felt good to splurge with steak on this salad. You must too!
The steaks are simply seasoned with adobo seasoning. Then a spicy pinto bean mix is cooked to top the salad, too.
Start by sautéing some onions and garlic in Mazola® Corn Oil , then add diced tomatoes, chipotle peppers, adobo sauce and pinto beans. This is where the salad gets its kick!
I’ve started using more Mazola corn oil in my cooking because it has more cholesterol-blocking plant sterols than olive oil. A recent study published in the Journal of Clinical Lipidology found that corn oil even helps lower cholesterol more than extra virgin olive oil.
Plus, it has a high smoke point so it’s a great all-purpose cooking oil. And it has a neutral flavor, which I love. To find out more about the benefits of cooking with corn oil, visit Mazola.com.
Serve this salad in a whole wheat tortilla bowl {super easy to make} and it’s a perfect meal!
- 2 whole 1-inch rib-eye steaks, extra fat trimmed
- 1 tbsp Delicioso Adobo Seasoning
- Cooking Spray
- 4 whole wheat or multi-grain tortillas
- 2 tbsp Mazola Corn Oil
- 1/2 medium onion, chopped
- 4 cloves of garlic, minced
- 3 medium tomatoes, cored, seeded and chopped
- 1/2 cup water
- 2 chipoltle chiles in adobo, chopped, plus 2 tbsp adobo sauce
- 1 (15 oz) can pinto beans, drained and rinsed
- 5 cups baby spinach or mixed mesclun greens
- 1/2 cup reduced fat feta cheese, crumbled
- 1/4 cup fresh cilantro
- lime wedges for serving
- salt and pepper
- Season steak with the adobo seasoning. Spray a ridged grill pan with the cooking spray and heat over high heat. Add the steak and cook for 2-3 minutes on each side. Transfer the steak to a cutting board. Let stand until cooled. Cut steak against the grain into thin strips.
- To prepare the bowls, preheat the oven to 400°F. Place a small dish of water next to your work surface. To make the tortilla bowls, place four empty 15-ounce cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush them with 1 tablespoon of oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
- Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, water, and chipotles with adobo sauce. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the beans and cook until heated through, about 3 minutes. Remove from the heat.
- Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture among the tortilla bowls and top with a sprinkle of feta. Fan the sliced steak on top and garnish with chopped cilantro. Serve with lime wedges.
- Source: Mazola.
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