2 cups mixed lettuce, Orejona, Lisa, Sangría, and Curly
280 grams skirt steak
fresh cilantro
1/2 cups alfalfa sprouts
1/4 red onions
1 Jalapeño chile
4 tablespoons mayonnaise
1 pinch black sesame seeds
1 cup croutons, Garlic Flavor/Sour Cream
1/2 avocados
1/4 cups lime juice
1 package screw pasta, La Moderna®
Preparation
30 mins
10 mins
Medium
Wash and disinfect all the lettuce leaves, alfalfa sprouts, and cilantro.
Place our skirt steak in a non-stick skillet. The doneness of the meat depends on personal preference; we leave it at medium rare (3/4).
Drain our lettuce leaves and alfalfa sprouts. Place them in a bowl and add the sliced onion along with the avocado.
To prepare the dressing, place in the blender (food processor) our deseeded and deveined Jalapeño pepper, along with lime juice, cilantro, and mayonnaise. Blend until creamy consistency is achieved.
On a plate, serve a mix of the bowl of lettuces and place the skirt steak in pieces, sprinkle black sesame seeds, add the cooked pasta, and dress with the cilantro and Jalapeño dressing.
To finish, add croutons to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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