We wanted to share one of our new favorites go-to meals for the summer! This salad was inspired by a salad that is served at one of our favorite restaurants in Manhattan. It offers a ton of flavor and is a super easy meal that can be whipped up in no time! We hope you enjoy it as much as we do!
A Busy Month in the Flint Hills
It has been quite a busy month and a half and to be honest I am not for sure what we have done with our time! I do know we have been checking cattle that are on grass and chasing kids around! I also know we have not had time to share any of our new recipes we have been cooking up in the kitchen.
Here are some Instagram shares of us checking cattle over the last month! To follow along be sure to check our stories on Instagram!
Green Chili Ranch Dressing
1 clove garlic
1/4 teaspoon salt
1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/2 teaspoon white vinegar
1/2 teaspoon Worcestershire Sauce
1/4 cup cilantro
2 Tablespoons fresh dill
1 Tablespoon chili powder
1 Tablespoon green chili
Mince garlic and combine with salt, mashing with the side of your knife until you have made a paste. 
Place in a bowl and combine all ingredients. Stir until they are combined.
Place in a jar and let chill for at least 30 minutes for flavors to marry.
Grilled Steak Ensalada with Green Chili Ranch Dressing
1.5 lbs Flank or skirt steak
Soy sauce
Worcestershire sauce
Grill seasoning
2 Roman hearts
2 Ears corn
1 lb Mini sweet peppers
4 Corn tortillas
To get the meat marinating pat excess moisture off the steak with a paper towel and prick the Flank steak with a knife on both sides to tenderize. Coat the meat in a liberal amount of soy sauce and Worcestershire sauce and rub them both in (this also gives the grill seasoning something to stick to), then season with grill seasoning. Flip the steak and do the same to the other side. Place in a plastic bag and return to the refrigerator. Let the steak marinate for 4-6 hours.
Light your grill and while you are waiting for your fire to get hot fry your corn tortillas.
Slice up the corn tortillas into strips and fry in oil. Once they have turned golden brown and gotten crispy pull them out and sprinkle with salt. We fry the strips in batches.
Once your fire is hot, grill your meat, roman heats, corn and mini sweet peppers. 
We prefer our steaks medium rare so 3-4 minutes on each side on a hot grill should get you there. Pull your meat off and place on a plate under tented foil to rest, before slicing. Once your veggies are roasted pull off and set aside to rest a minute. Rough cut your romaine hearts and cut the corn off the cob. Then slice your steak. 
To make your plate, place the romaine hearts down, top with corn and sweet peppers and dress with the Green Chili Ranch Dressing. Place your steak to the side along with your fried corn strips.
Green Chili Ranch Dressing
Ingredients
- 1 clove garlic
- 1/4 tsp salt
- 1 cup Mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/2 tsp white vinegar
- 1/2 tsp Worcestershire sauce
- 1/2 cup cilantro
- 2 tbsp fresh dill
- 1 tbsp chili powder
- 1 tbsp green chili
Instructions
- Mince garlic and combine with salt, mashing with the side of your knife until you have made a paste. Place in bowl and combine all ingredients. Stir until they are combined. Place in a jar and let chill for at least 30 minutes for flavors to marry
Grilled Steak Ensalada with Green Chili Ranch Dressing
Ingredients
- 1.5 lbs flank or skirt steak
- soy sauce
- Worcestershire sauce
- 2 roman hearts
- 2 ears of corn
- 1 lb mini sweet peppers
- 4 corn tortillas
The Cowboy's Grill Seasoning
- 4 tbsp kosher salt
- 3 tbsp New Mexico chili powder
- 2 tbsp dried granulated garlic
- 2 tbsp brown sugar
- 2 tbsp ground cumin
- 2 tbsp coarsely ground black pepper
- 1 tbsp ground thyme
Instructions
- To get the meat marinating pat excess moisture off the steak with a paper towel and prick the Flank steak with a knife on both sides to tenderize. Coat the meat in a liberal amount of soy sauce and Worcestershire sauce and rub them both in (this also gives the grill seasoning something to stick to), then season with grill seasoning. Flip the steak and do the same to the other side. Place in a plastic bag and return to the refrigerator. Let the steak marinate for 4-6 hours.
- Light your grill and while you are waiting for your fire to get hot fry your corn tortillas.
- Slice up the corn tortillas into strips and fry in oil. Once they have turned golden brown and gotten crispy pull them out and sprinkle with salt. We fry the strips in batches.
- Once your fire is hot, grill your meat, roman heats, corn and mini sweet peppers. We prefer our steaks medium rare so 3-4 minutes on each side on a hot grill should get you there. Pull your meat off and place on a plate under tented foil to rest, before slicing. Once your veggies are roasted pull off and set aside to rest a minute. Rough cut your romaine hearts and cut the corn off the cob. Then slice your steak. To make your plate, place the romaine hearts down, top with corn and sweet peppers and dress with the Green Chili Ranch Dressing. Place your steak to the side along with your fried corn strips.
The Cowboy's Grill Seasoning
- Combine all ingredients in a mason jar and shake.
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