Sliced Steak Salad with Poblano Salsa

{"handle":"keto-sliced-steak-salad-with-poblano-salsa-recipe","title":"Sliced Steak Salad with Poblano Salsa","seoTitle":"Sliced Steak Salad with Poblano Salsa","seoDescription":"Reader request: Keto-friendly 30-minute recipes would be great! —Laura Crawley-Ferro, Rockaway, New Jersey\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/7KXBv43KRwtXVcJgQL7PEK/399acb198f99c6c55c62cb5ee74cc314/image_-_2022-06-03T121647.394.jpeg","ingredients":"

Salsa

• 5 large poblano chiles
• 5 tomatillos, husked and rinsed
• 1 white onion, quartered
• 4 large cloves garlic, unpeeled
• Olive oil cooking spray
• A small handful of fresh cilantro leaves
• 1 lime, juiced (about 2 tbsp.)
• 2 tsp. agave syrup or 2 tsp. mild honey (I like acacia)
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• Salt and pepper

Steak Salad

• 1 watermelon radish or a few large red radishes, very thinly sliced
• 2 limes—1 juiced (about 2 tbsp.), 1 halved
• Salt and pepper
• 1 head napa cabbage or savoy cabbage—cored, quartered, and thinly sliced (about 8 cups)
• 1 ½ to 2 lb. flat iron steak, flank steak, or thin boneless sirloin steaks
• 1 tbsp. neutral-flavored oil (such as safflower or olive)
• 6 oz. crumbled queso fresco or Cotija cheese
• Pickled jalapeño slices, hot or mild

","preparation":"

• Step 1 For the salsa, preheat the broiler to high. Place the chiles, tomatillos, onion, and garlic on a large rimmed baking sheet; spray with cooking spray. Broil, turning once, until the vegetables soften and char in spots, 12 to 15 minutes. Transfer the chiles to a large bowl; cover with plastic wrap. Let cool for 15 minutes. Peel the garlic. Add the garlic, onion, and tomatillos to a food processor. Peel and seed the chiles; add to the processor bowl. Add the cilantro, about 2 tbsp. lime juice, agave, cumin, and dried oregano; season with salt and pepper. Pulse the salsa until chunky.
• Step 2 In a small bowl, mix the radish and about 2 tbsp. lime juice; season with salt and pepper. Arrange the cabbage on a platter or divide among 4 plates.
• Step 3 Using paper towels, pat the steak dry; season. Heat a cast-iron skillet over medium-high to high. Add the oil, about one turn of the pan. Cook the steak, turning occasionally, for 7 to 8 minutes. Add the halved lime, cut-side down, during the last minute or two of cooking; cook until browned. Transfer the steak to a cutting board. Let the steak rest for a few minutes, then thinly slice against the grain. Squeeze the halved lime over the steak.
• Step 4 Top the cabbage with a layer of the salsa. Fan the sliced steak on top. Garnish with the queso fresco, jalapeños, and radish. Serve with the remaining salsa.

","tags":"Rachael Ray Magazine","status":"Publish","author":"Rachael Ray"}