Under 30 Minutes
Southwestern Steak Salad
In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in a skillet.
Source
Everyday Food, July/August 2009Get More
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Ingredients
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1 pound skirt steak (1/2 inch thick), trimmed
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Coarse salt and ground pepper
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2 hearts romaine lettuce, torn
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1 avocado, halved, pitted, peeled, and diced
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1/2 English cucumber, peeled and diced small
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6 small tomatoes, cut into wedges
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1 small red onion, thinly sliced
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1 to 2 canned chipotle chiles in adobo, minced
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3 tablespoons fresh lime juice
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2 teaspoons honey
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1/4 cup extra-virgin olive oil
Directions
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Step 1
Heat a large skillet over medium-high; cut steak into 4 pieces and season with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
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Step 2
Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper.
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Step 3
In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.
Reviews (3)
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excellent combination of healthy salad & red meat.
instead of canned chipotle i used powder & added tequila lime spice rub made by Whole Foods.
i also prepared some spanish rice to make the meal more rounded for dinner. next time i plan to prepare corn.
perfect summer dish.
best, Lauren
It looks delicious but where is the nutritional information? I don't make anything without knowing the nutritional content.
This meal blew my mind!! it was the perfect mix of my craving for crisp fresh salad and my husband's craving for meat!!! It's now one of our favorites!