Have you ever had a dish you just can’t get enough of? This Southwestern Steak Salad just about does it for me–bet you didn’t think I was going to salad did you?. I absolutely love steak and unfortunately I don’t eat it as much as I would like (but then again I guess that’s a good thing). What I love about this salad is that the spiciness of the chipotle chiles in adobe pairs so well the steak.
For this salad you’ll need:
- 1 pound skirt steak
- salt and pepper
- 2 hearts romaine lettuce (torn)
- 1 avocado
- 1/2 a cucumber
- tomatoes (grape or fresh Jersey tomatoes work here)
- 1 small red onion, thinly sliced
- 1-2 canned chipotle chiles in adobo, minced
- 3 tbsp. fresh lime juice
- 2 tsp. honey
- 1/4 c. olive oil
First, cook the steak however you prefer–I cooked mine on the grill but pan-frying it works just as well. In a large bowl, toss together lettuce, avocado, cucumber, tomatoes, salt, salt and pepper. In a small bowl, combine chile, lime juice, honey, salt, and pepper. Gradually whisk in the olive oil and any juices from the steak (this sounds a little gross but TRUST me this takes the flavor to a whole other level). Finally, pour the dressing over the salad, add steak, and toss once more.
Now I wasn’t kidding when I said this was easy. Easy and utterly delicious. I just bought the ingredients to make this salad this week, and I can’t wait. This salad is certainly enough for dinner and I suggest adding a grilled piece of bread to soak up the amazing dressing. Let me know what you think! But until next time, keep eating!