Carne asada style steak salad

When Mainstreet grill was open (for the second time) they had the most delicious steak salad. After they closed I went into mourning over the loss of that salad. This is my attempt at making my own version.

Steak:
1-2 lb Flank steak (I normally buy one and cut it in half and freeze the other half, it's too big for just two people)

For the rub:
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1 tsp pepper
2 tbsp lime juice

Combine all the ingredients in a small bowl and rub on the steak. Let sit in the refrigerator for 30 min to 1 hour. Next, grill steak to desired doneness.


Cilantro-Lime vinaigrette (taken from our best bites) 
*This makes a lot of dressing,  I always cut it in at least 1/2
1/4 cup fresh lime juice
1/4 cup white wine vinegar
1/2 tsp kosher salt
2 tsp sugar
1 cup canola oil
1/2 cup finely chopped cilatro
2 garlic cloves, crushed or finely chopped

1. Place ingredients in a jar (I use my little blender so I don't have to chop the cilantro) and mix well.

Salsa:
*You could really use any fresh, chunky salsa recipe or store purchased one.

1 container cherry tomatoes, cut in half
1/8 cup red onion, diced
1 avocado cut into chunks
1 can corn, drained
1 can black beans, drained & rinsed
Cilantro, as desired
1 tsp salt
Juice of one lime

*To assemble salad first place your lettuce (I use spinach, but romaine or spring mix would also be good) on the plate. Next add some freshly grated cheese, salsa, tortilla strips and sliced steak and dressing.

Tomato Pizza Rolls

I found this recipe in August's Better Homes & Gardens. As always, I made a few adjustments. This is a delightful spin on traditional pizza.
*This makes 10 rolls
(Christina's note:  I used a food processor to cut the tomatoes and highly recommend draining the juice if you choose this method.  Also, don't make these too big or they will never cook on the inside!)


2 cups warm water
2 packages active dry yeast (2 tbsp)
6 cups flour
2 1/2 tsp salt
1-2 large garlic cloves
3 cups cherry tomatoes (I used regular tomatoes and diced them)
1/2 cup finely grated parmesan cheese
1/4 cup olive oil
1 tsp shredded lemon peel
1- 4 oz finely sliced proscuitto (I used bacon which is cheaper, i pre cook and then crumble)
1 cup basil leaves
I also used fresh mozzarella cheese. I can't give you an amount, because I don't really know. But it's cheese, so you really can't mess it up.

1. In a large bowl combine water and yeast, let proof. Add flour and 2 tsp salt. Then knead until dough is elastic. I used my Bosch to mix and knead. Let dough rise in a covered bowl until doubled, about 1 hour.

2. While the dough rises, make sauce. Mince/mash garlic. stir together tomatoes, 1/4 cup oil., lemon peel, sliced basil, pepper and salt to taste.

3. Roll the dough out in a large rectangle. Spread the topping over the dough, sprinkle basil, parmesan and place mozzarella on dough then roll just like you would a cinnamon roll. Then using a sharp knife, divide dough into 10 slices and placed on a cookie sheet. Let rise about 30 minutes. Bake at 425 for 25-35 minutes (bake half the time on the bottom rack, then move to the top rack). McKay suggested I put some mozzarella cheese on top, but i have not tested this method yet.