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Ingredients For A Fabulous Life
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This recipe is spicy, redolent of garlic and bursting with flavor from the Mexicali Dry Rub/Seasoning Mix used to infuse the steak. Mexicali Steak Salad Platter is a main course salad that makes a beautiful presentation on a party buffet.
So it was a no-brainer to add this recipe to the menu for the dinner buffet of my Fairies of the Forest Twilight Soiree. We hosted this fabulous party to celebrate summer’s bounty and the last waning days of the season.
I like to have a few dishes on a party buffet that have some real “wow” factor, and this entree salad surely qualifies. All the colors of summer are prevalent in this salad, for sure.
The selection of vegies like corn off-the-cob, sugar snap peas and red bell pepper signal summer is in it’s full glory. With all those yummy vegetables accompanying the medium-rare, thinly sliced London broil, this salad is a winner.
If I’m making this salad for a family dinner, I’ll drizzle the whole salad with my Creamy South-of-the-Border Salad Dressing to keep it easy. But on a party buffet, it’s a different story.
First, I don’t want to cover up the beautiful composition I so carefully created.
Second, I wouldn’t want to presume how much dressing each of my guests wants, or if they will want any at all.
At a party, the guests rule, you always want to give them options to customize their plate to their own tastes.
Here’s the technique I use when I’m preparing a nice steak.
In order to get that fabulous seared crust that we’re looking for, you’ll want to follow these tips. These are the steps I take to achieve a perfectly prepared hunk of burning love, oh sorry, I mean meat. H.H. (hunky husband) was distracting me!
Thickness | 1/2″ | 3/4″ | 1″ | 1 1/4″ | 1 1/2″ | 1 3/4″ | 2″ | |
---|---|---|---|---|---|---|---|---|
Rare 120°- 130°F |
First Side After Turning |
2 2 |
4 2 |
5 3 |
5 4 |
6 4 |
7 5 |
8 6 |
Medium Rare 130°-140°F |
First Side After Turning |
3 2 |
4 3 |
5 4 |
6 5 |
7 5 |
8 6 |
9 7 |
Medium 140°-150°F |
First Side After Turning |
5 3 |
5 3 |
6 4 |
7 5 |
7 6 |
8 7 |
10 8 |
You’ll want to make the dressing ahead of time. I try to get my condiments done a few days ahead, so on party day I’m not swamped with the little things that can clog a prep schedule.
I prepped the corn, peppers, potatoes, sugar snap peas and onions the day before the party and kept them in the refrigerator in plastic storage bags. This makes assembling the salad platter a breeze on the afternoon of the party.
Do make sure you have ample space for the finished platter in your refrigerator, otherwise you’ll need to assemble the salad within an hour of the party’s start time. (make room in your refrigerator, you’ll be less frazzled)
When it comes time to assemble the salad, here’s the scoop. Be it ahead of time or T-minus party time, you’ll want to take all your ingredients out of the refrigerator.
Then do any last minute prep necessary and get out your platter. In cooking, this is called the practice of “mise en place”, or everything in its place.
Now you’ll be able to see the quantities of all the individual ingredients. This will aid in putting together a pleasing composition as you arrange the platter. Pay attention to how you play one color off another.
Make sure to group each food type together to give a feeling of abundance, crowded is good in this instance.
I also like to season my greens before putting them on the platter. So sprinkle a pinch of salt and pepper over the butter lettuce before you use them to build the base for the salad.
It’s a good practice to season all your components along the way when building a dish like this. You won’t know exactly what each guest will take when they compose their salad on their plate.
If all the layers and components aren’t properly seasoned, the salad can taste flat. And that’s not a great thing, if you know what I mean!
You’ve learned how to cook the perfect steak. And you have a jar of the perfect dry rub in your spice cabinet, so you’re ready to put together this stunner of a salad. It’s a fabulous addition to any menu, be it for a party or a relaxing evening out on the back deck watching the sunset with your sweetie.
Don’t forget to take a nice glass of Shiraz outside with you, its gutsy flavor profile is perfect with the south-of-the-border flavors of this entree salad.
I don’t think you’re going to want to miss reading the master post for my Fairies in the Forest Twilight Soiree .
You’ll get the scoop on how I hosted an intimate dinner party to celebrate the last days of Summer.
Each time I publish a new “theme party”, I’ll be posting a group of related articles simultaneously. They’ll include the gathering’s theme decor, menu, recipes, invitations, theme craft projects, guest favors, and everything else you’ll need to tap into your own creativity.
Each recipe and craft project come with their own printable “how-to” cards for your convenience.
I’ve put together an incredible party to help you and your friends celebrate the last waning days of Summer. Go forth and celebrate!
I like to think, that if you unleash your creativity and use my recipes and tips that you can host and enjoy your own Fairies in the Forest Twilight Soiree this summer too.
CLICK THIS LINK TO GO TO MASTER ARTICLE – FAIRIES IN THE FOREST TWILIGHT SOIREE
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A fabulous salad that can feed all your friends of family with style and lots of South of the Border flavor.
The related post has lots of tips on how to cook your steak perfectly and exactly how to assemble a beautiful presentation for your salad.
Calorie and fat content will vary according to ingredients used and size of portions.