Past Recipes
Mole Steak Salad

Mole Steak Salad with Pickled Onion and Pumpkin Seeds

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Recipe Details

Story

Steak salad is always a crowd favorite thanks to its balance of decadent and light. This week, we’re giving you another reason to love the classic by embracing the bright flavors of Mexico. Mole-crusted steak and caramelized red onions are paired with crisp romaine, then dressed with a Mexican oregano crema. It’s topped with colorful radishes and toasted pepitas, or pumpkin seeds, for extra crunch.

Tags

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 350
  • Protein 33g
  • Total Carb 6g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • steaks
    2
    steaks
  • mole paste
    1 tablespoon
    mole paste
  • romaine heart
    1
    romaine heart
  • red radishes
    1 ounce
    red radishes
  • red onion
    1
    red onion
  • white wine vinegar
    1 tablespoon
    white wine vinegar
  • pumpkin seeds
    1 tablespoon
    pumpkin seeds
  • sour cream
    1 ounce
    sour cream
  • dried Mexican oregano
    1/4 teaspoon
    dried Mexican oregano

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Allergens

Cooking Steps

  1. Season steaks

    Season steaks

    Pat steaks dry with paper towel, place on a plate, and season all over with ½ teaspoon salt and pepper as desired. Break up mole paste, if needed. Rub steaks all over with mole paste, then set aside to marinate until Step 4.

  2. Prepare ingredients

    Prepare ingredients

    Halve romaine heart lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Thinly slice radishes. Peel onion, halve, and thinly slice. In a large bowl (big enough for the salad), combine white wine vinegar, ¼ of sliced onion, and ⅛ teaspoon salt. Set aside to pickle until Step 5.

  3. Toast pumpkin seeds

    Toast pumpkin seeds

    Place pumpkin seeds in a medium pan over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer to a plate or cutting board, reserving pan for next step.

  4. Sear steaks

    Sear steaks

    Return pan from pumpkin seeds to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add steaks and sear until browned on bottom, 4-6 minutes. Flip steaks and add remaining onion to pan. Continue cooking, stirring onion around steaks, until onion is soft and golden and steaks are medium rare, 4-6 minutes more. Transfer steaks and caramelized onion to a plate and set aside for meat to rest.

  5. Make salad

    Make salad

    To bowl with pickled onion, add sour cream, Mexican oregano, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired and stir to combine. Add romaine; wait to toss until ready to serve.

  6. Plate mole steak salad

    Plate mole steak salad

    Once rested, cut steaks against the grain into ¼-inch slices. Toss salad to coat and divide between shallow serving bowls. Top with mole steak and caramelized onion. Garnish with radishes and toasted pumpkin seeds. Enjoy!

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