Jul 14 2026
Restaurants›Superior's Steakhouse›Diablo Salad Recipe

Diablo Salad Recipe

Inspired by Superior's Steakhouse
Time30m
Serves4

Tenderloin filet, roasted corn, queso fresco, avocado, mixed greens in a honey-lime vinaigrette

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Ingredients

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Salad Base

Roasted Corn

Honey-Lime Vinaigrette

Method

Preparation of Ingredients

  1. 1

    Cook the Tenderloin

    Preheat your grill or skillet over medium-high heat. Season the tenderloin filet with salt and pepper. Sear the filet for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5-10 minutes before slicing.

  2. 2

    Roast the Corn

    In a skillet, heat olive oil over medium heat. Add corn kernels, salt, and black pepper. Sauté for about 5-7 minutes, until the corn is slightly charred and tender. Remove from heat and set aside.

  3. 3

    Prepare the Avocado

    Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin wedges.

  4. 4

    Crumble the Queso Fresco

    Using your hands or a fork, crumble the queso fresco into small pieces.

Making the Vinaigrette

  1. 5

    Combine Vinaigrette Ingredients

    In a small bowl, whisk together honey, lime juice, olive oil, salt, and black pepper until well combined and emulsified.

Assembling the Salad

  1. 6

    Combine Salad Ingredients

    In a large bowl, combine mixed greens, roasted corn, sliced avocado, crumbled queso fresco, and sliced tenderloin filet.

  2. 7

    Dress the Salad

    Drizzle the honey-lime vinaigrette over the salad, tossing gently to combine all ingredients. Serve immediately.

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