What's For Lunch
Chef Ryan Clark
Lodge on the Desert
www.lodgeonthedesert.com
Carne Asada Salad
Ingredient Amount
Local Organic Greens 2 cups
Filet Mignon, cleaned 5 oz
Avocado ½ each
Ancho Lime Citronette
Ingredient Amount
Lime Juice 1/4 cups
Rice Wine Vinegar 1/4 cups
Sugar 1 oz
Ancho Powder 1 T
Roasted Corn Salsa
Ingredient Amount
Roasted Corn 1 cob
Red Onion, Diced 2 T
Roasted Red Pepper, Diced 2 T
Garlic, chopped 1 t
Scallion, chopped 1 T
Jalapeno, minced 1 t
Cumin 1 t
Cilantro, chopped 3 T
Lime, Juiced 2 each
Method for Salad:
- Combine all Ingredients for dressing.
- Combine all ingredients for salsa.
- Season, chopped filet mignon with cumin, salt, and pepper. Sear in a hot pan until cooked through.
- Toss greens with citronette and top with corn salsa, avocado, and filet mignon.
