This Grilled Steak Ensalada with Green Chili Ranch Dressing offers a ton of flavor and is a super easy meal that can be whipped up quickly! It is inspired by one of our favorite restaurants in Manhattan, KS. 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 honestly, I am not sure what we have done with our time! We have been checking cattle on the grass and chasing kids around! I also know we have not had time to share any 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 out our stories on Instagram!
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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 mix all ingredients. Stir until they are combined.
Place in a jar and chill for 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 Grilled Corn 1 lb Mini sweet peppers 4 Corn tortillas
To marinate the meat, 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 beef 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 wait for the fire to get hot, fry your corn tortillas.
Slice the corn tortillas into strips and fry them in oil. Once they have turned golden brown and become crispy, pull them out and sprinkle them 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 rest on a plate under tented foil before slicing. Once your veggies are roasted, pull off and set aside to rest for 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 it with corn and sweet peppers, and dress it with the Green Chili Ranch Dressing. Place your steak to the side along with your fried corn strips.
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
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.
Place in a bowl and mix all ingredients. Stir until they are combined.
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 rest on a plate under tented foil before slicing. Once your veggies are roasted, pull off and set aside to rest for 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 it with corn and sweet peppers, and dress it with the Green Chili Ranch Dressing. Place your steak to the side along with your fried corn strips.
