Southwestern Cobb Salad

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Steps

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Combine chili powder , cumin , garlic and 3 / 4 teaspoon salt in a shallow bowl.

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Toss steak with seasoning , cover and refrigerate for at least 30 minutes.

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In a small mixing bowl , whisk together sour cream , milk , green onion and remaining salt.

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Cover and set aside.

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Heat 1 teaspoon of oil in a medium sized saut pan over high heat.

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Add peppers and cook for 3-4 minutes until just tender and lightly charred.

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Transfer to a clean plate and set aside.

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Add 1 more teaspoon of oil to pan and saut corn over medium-high heat for 2-3 minutes until golden , then transfer to a separate clean plate.

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Pour remaining oil into pan , and saut seasoned steak over high heat for 3-4 minutes , stirring and turning occasionally until browned and cooked through.

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Transfer to a clean cutting board and chop into thin strips.

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In a large mixing bowl , toss romaine lettuce with creamy cilantro dressing.

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Divide onto four plates.

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Top each plate of lettuce with consecutive strips of poblanos , steak , co.

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Ingredients

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chili powder, ground cumin, garlic, kosher salt, skirt steak, low-fat sour cream, low-fat milk, green onion, olive oil, poblano peppers, corn kernels, romaine lettuce, ripe olives, pinto beans, cotija cheese