INGREDIENTS
1 lb
Skirt Steak, trimmed
2 tsp
Kosher Salt
1 tsp
Ground Pepper
2 tsp
Garlic Powder
1 tsp
Cumin
1
Bag Spring Mix Lettuces
1
Yellow Squash, sliced
2
Heirloom Tomatoes, red and yellow, sliced
2
Ears of Corn, peeled and strings removed
1/2 cup
Queso Fresco
3 dashes
Black Label Reserve hot sauce
2/3 cup
Extra Virgin Olive Oil
Juice of 1 Lime
2 tbsp
White Balsamic Vinegar
1 cup
Fresh Cilantro
3 cloves
Garlic, peeled
Kosher Salt
Ground Pepper