Salsa Saint

A good steak salad should still feel like dinner. This one does. Grilled sirloin, charred corn, sharp Gorgonzola, crisp greens, and a bright balsamic dressing make it hearty without being heavy. Add a little Apicklelypse Shrunken Head on top, with tomatillo, lime, avocado, jalapeño, and New Mexico green chile, and it brings the whole thing into sharper focus.

Ingredients
For the Steak Marinade
1 lb sirloin steak
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon ground black pepper

For the Salad
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
4 oz Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed, halved and chopped into 2-inch pieces
6 cups mixed spring greens
1 ear corn, husk removed
or 1 14 oz can corn, drained and patted dry
1 tablespoon extra virgin olive oil, for the corn
Salt and pepper, to taste

For the Gremolata
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest

For the Vinaigrette
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
½ teaspoon Dijon mustard
Dash of salt
Fresh ground black pepper, to taste

Instructions
1. Marinate the Steak
In a medium bowl, whisk together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper.

Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure it is fully coated. Seal or cover, then refrigerate for 30 minutes.

2. Make the Gremolata
In a small bowl, combine the basil, parsley, lemon zest, and minced garlic. Set aside.

3. Grill the Corn
Preheat a cast iron grill pan or outdoor grill to medium-high heat.

Drizzle the corn with olive oil and season generously with salt and pepper. Grill, turning occasionally, until lightly charred and tender, about 10 minutes total.

Remove from heat and let cool slightly. Slice the kernels off the cob and set aside.

If using canned corn: Drain well, pat dry, and sauté in a hot skillet with a little olive oil until lightly browned.

4. Cook the Steak
Remove the steak from the refrigerator.

Place the steak on the hot grill or grill pan. Cook for 4 to 5 minutes per side for rare to medium rare, depending on thickness.

For best results, cook to:

125°F for rare
130–135°F for medium rare

Transfer the steak to a plate and let it rest for 5 to 10 minutes. Slice thinly against the grain.

5. Make the Vinaigrette
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until combined.

6. Assemble the Salad
In a large bowl, combine the mixed greens, endive, cherry tomatoes, red onion, grilled corn, half of the Gorgonzola, half of the gremolata, and half of the vinaigrette.

Toss gently to coat.

Transfer the salad to a serving platter or individual plates. Top with sliced steak, the remaining Gorgonzola, and the remaining gremolata. Drizzle with additional vinaigrette as desired.

Serve immediately. Try with the different pairings listed below to shake it up!

Check out the suggested pairings from SalsaSaint.com!

Pair it with Apicklelypse Shrunken Head, a tomatillo, lime, avocado, jalapeño, and New Mexico green chile hot sauce that turns the sirloin into something halfway between steak salad and carne asada night. Just drizzle over the steak or serve it on the side as a dipping sauce.

Drizzle a few drops over the sliced steak as it rests or whisk 1/2 a teaspoon into the vinaigrette - the cranberry, mustard, red chile, and pickled green bean bite make it weirdly perfect for a balsamic steak salad with Gorgonzola and grilled corn.

A sprinkle of the tart green apple hot sauce will cut through the richness of the steak and Gorgonzola.

Try a few dashes over the steak or mixed into a little sour cream/Greek yogurt as a creamy drizzle.

Not Your Average Steak Salad Click here for an update from Salsa Saint!

TSA approved travel size hot sauce made with NM Red and Green Chile?!? 🤤Thanks to for bringing the heat even when the government tries to keep us grounded. Now available at Salsa Saint, just in time for your summer travels.

Shipping New Mexican made chile to hungry people all across the nation. Some might call us heroes. We wouldn’t argue with you if you did.

📣 New Product Alert!! 📣 we are alway on the lookout for new products to keep our locals, wanna-be-locals, and chile heads intrigued and coming back for more! luckily New Mexicans make this easy with their delicious, small batch creativity.

We are very excited to introduce you to a thick, smooth, salsa that packs some serious heat and serious flavor!

We also have a new hot sauce on our shelves! It’s a fermented and aged NM red chile hot sauce that will elevate any dish! Yum!

Order online, come visit us at the shop in Old Town, whatever! Just try these local products 🤤🌶️

.ceramics makes these gorgeous chile ristra mugs and we couldn’t be more proud to have them on the shelves at —- continuing the hand-picked chile tradition with hand-thrown clay.

So excited to announce that is carrying custom-made earrings from the ever talented .studio

Handmade clay earrings by a local artist. They are light to wear, stylish, and the cutest little chile peppers. Now you can proudly rock your love of NM chile 🌶️ and local art.

Smoky Chipotle + Red Chile Tortilla Soup

This tortilla soup is the weeknight flex: pantry staples, one pot, and a broth that tastes like it means business. Smoky chipotles, red chile warmth, and all the toppings you can pile on top. Grab a spoon and something crunchy.

Ingredients:
8 cups broth
4 Tbsp Sacred Chile Co. red chile powder
3 lbs chicken breast
1 (14 oz) can corn, drained
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can diced tomatoes, do not drain
1 small can pickled jalapeños, drained
1 (12 oz) jar  Los Roast hot chipotles in adobo (start with ½ jar, then adjust)

Step 1.
In a large pot, add water, bouillon, and red chile powder. Bring to a gentle boil, then reduce to a steady simmer.

Step 2.
Add chicken and simmer until cooked through (165°F, about 15–20 minutes depending on thickness). Remove chicken, shred, and return it to the pot.

Step 3.
Add corn, beans, diced tomatoes (with juices), jalapeños, and chipotles in adobo. Bring back to a low simmer and cook 10–15 minutes. Taste and re-season (salt/extra chile/extra adobo) as needed.

Step 4
Serve hot with toppings.

Optional toppings
Avocado, sour cream, shredded cheddar, crushed tortilla chips (or warm tortillas on the side)