Southwestern Cobb Salad

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons minced garlic
1 teaspoon kosher salt
3/4 pound skirt steak, cut into 2 inch cubes
1/3 cup low-fat sour cream
3 tablespoons low-fat milk
1/4 cup chopped green onions
1 tablespoon olive oil
1 1/3 cups diced poblano pepper
1 1/3 cups corn kernels
2 quarts (8 ounces) romaine lettuce
1 cup sliced olives
1 (15-ounce) can pinto beans, drained and rinsed
3/4 cup crumbled cotija or freshly grated Parmesan cheese

Cooking Directions:

1. Combine chili powder, cumin, garlic and 3/4 teaspoon salt in a shallow bowl. Toss steak with seasoning, cover and refrigerate for at least 30 minutes.
2. Creamy Cilantro Dressing: In a small mixing bowl, whisk together sour cream, milk, green onion and remaining salt. Cover and set aside.
3. Heat 1 teaspoon of oil in a medium sized sauté pan over high heat. Add peppers and cook for 3 to 4 minutes until just tender and lightly charred. Transfer to a clean plate and set aside.
4. Add 1 more teaspoon of oil to pan and sauté corn over medium-high heat for 2 to 3 minutes until golden, then transfer to a separate clean plate. Pour remaining oil into pan, and sauté seasoned steak over high heat for 3 to 4 minutes, stirring and turning occasionally until browned and cooked through.
5. Transfer to a clean cutting board and slice into thin strips.
6. In a large mixing bowl, toss romaine lettuce with creamy cilantro dressing. Divide onto four plates. Top each plate of lettuce with consecutive strips of poblanos, steak, corn, olives, beans and cotija cheese and serve immediately.

Makes 4 servings.

Recipe and photograph courtesy of California Ripe Olives.