Mexican Steak Salad with Blistered Shishitos and Cilantro-Lime Dressing
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Ingredients & Equipment
What we send
- 4 ouncesshishito peppers
- 3 ouncesred radishes
- 1/8 ouncecilantro
- 3 ouncesmixed lettuces
- 1corn tortilla
- 1 packetsour cream
- 1 clovegarlic
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- blender or food processor (optional)
Rinse all produce. Pat shishitos very dry with paper towel. Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add shishitos and cook, stirring occasionally, until blistered and slightly tender, 4–5 minutes. Transfer blistered shishitos to a plate, reserving pan for Step 3. Season with ¼ teaspoon salt.
While shishitos cook, halve radishes lengthwise; thinly slice crosswise into half-moons. Roughly chop cilantro leaves and stems. Pat mixed lettuces dry with paper towel. Halve lime and set aside 1 half for dressing; cut remainder into wedges for serving. Cut tortilla into ¼-inch strips, then halve crosswise.
Fry tortilla strips
Return pan from shishitos to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add tortilla strips in a single layer and fry until golden and crisp, about 2 minutes per side—work carefully in case hot oil splatters. Transfer to a paper towel–lined plate to drain. Season with ⅛ teaspoon salt. Wipe pan clean for the next step.
Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Return pan from tortilla strips to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Remove pan from heat. Transfer steaks to a plate and set aside to rest.
Make cilantro-lime dressing
While steaks sear, trim and discard stems of blistered shishitos; halve crosswise. In a blender or food processor, combine sour cream, whole garlic clove, cilantro, juice of ½ lime, half of shishitos, and 2 tablespoons olive oil. Blend until smooth (a friend can do this part). Season with ¼ teaspoon salt and black pepper as desired. Transfer cilantro-lime dressing to a large bowl.
Plate Mexican steak salad
Once rested, cut steaks against the grain into ¼-inch slices. To bowl with dressing, add radishes and mixed lettuces. Toss to combine, then divide between serving plates. Top with sliced steak, tortilla strips, and remaining shishitos (a friend can also do this part). Serve Mexican steak salad with lime wedges for squeezing over. Enjoy!