Mojito Steak Salad

Serves 2 people


  • 1 Mojito (2 Tbsp. fresh chopped mint, 2 Tbsp. sugar, 2 oz. white rum, 1 lime, juiced, 2 oz. soda)
  • 1 (8-10 oz.) lean sirloin steak
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 head of Romaine lettuce, washed and chopped
  • 1 medium red bell pepper, seeded, small diced
  • ½ red onion, small diced
  • 1 cup fresh cut corn
  • 8-10 cherry tomatoes, halved


  • 2 tablespoons chopped mint
  • 1 tablespoon sugar
  • 1 tablespoon white distilled vinegar
  • juice of one lime
  • 1 teaspoon salt
  • a pinch of black pepper
  • 2 tablespoons olive oil


In a small bowl, whisk Mojito and 1 tablespoon of olive oil. Pour over steak and marinate for 20-30 minutes.

Season both sides of steak with salt and pepper and sear or grill until golden brown on the outside and desired doneness inside. (Chef recommends medium rare or medium.)
Once cooked, set steak aside to rest and slightly cool.

Whisk dressing ingredients in a bowl or pulse in a blender until well mixed. Assemble salad in bowl or on large platter. Coat salad in dressing. Thinly slice steak and arrange over salad. Serve immediately.

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