Chipotle Chopped Steak Salad
By Alli BerkeyPublished on June 11, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed1 ¾ teaspoons table salt, divided¾ teaspoon pepper, divided2 tablespoons vegetable oil ½ cup sour cream 2 tablespoons water 1 tablespoon lime juice, plus lime wedges for serving1 tablespoon minced canned chipotle chile in adobo sauce 1 large head romaine lettuce (14 ounces), halved lengthwise and sliced thin crosswise1 (15-ounce) can black beans, rinsed1 avocado, halved, pitted and cut into ½-inch pieces2 ounces tortilla chips, chopped coarse (1 cup)
Before You Begin
We like to serve this salad with crumbled cotija cheese and cilantro leaves.
Instructions
- Pat steak dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steak to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, whisk sour cream, water, lime juice, chipotle, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl.
- Add lettuce, beans, avocado, and chips to dressing in bowl and toss to coat. Divide salad evenly among 4 plates. Slice steaks thin against grain on bias and divide among salads. Serve with lime wedges.
Time
30 minutesYield
Serves 4Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed
1 ¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
2 tablespoons vegetable oil
½ cup sour cream
2 tablespoons water
1 tablespoon lime juice, plus lime wedges for serving
1 tablespoon minced canned chipotle chile in adobo sauce
1 large head romaine lettuce (14 ounces), halved lengthwise and sliced thin crosswise
1 (15-ounce) can black beans, rinsed
1 avocado, halved, pitted and cut into ½-inch pieces
2 ounces tortilla chips, chopped coarse (1 cup)
Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed
1 ¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
2 tablespoons vegetable oil
½ cup sour cream
2 tablespoons water
1 tablespoon lime juice, plus lime wedges for serving
1 tablespoon minced canned chipotle chile in adobo sauce
1 large head romaine lettuce (14 ounces), halved lengthwise and sliced thin crosswise
1 (15-ounce) can black beans, rinsed
1 avocado, halved, pitted and cut into ½-inch pieces
2 ounces tortilla chips, chopped coarse (1 cup)
Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed
1 ¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
2 tablespoons vegetable oil
½ cup sour cream
2 tablespoons water
1 tablespoon lime juice, plus lime wedges for serving
1 tablespoon minced canned chipotle chile in adobo sauce
1 large head romaine lettuce (14 ounces), halved lengthwise and sliced thin crosswise
1 (15-ounce) can black beans, rinsed
1 avocado, halved, pitted and cut into ½-inch pieces
2 ounces tortilla chips, chopped coarse (1 cup)
Why This Recipe Works
Crushed tortilla chips added texture and toasted corn flavor to the salad.
Before You Begin
We like to serve this salad with crumbled cotija cheese and cilantro leaves.
Instructions
- Pat steak dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steak to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, whisk sour cream, water, lime juice, chipotle, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl.
- Add lettuce, beans, avocado, and chips to dressing in bowl and toss to coat. Divide salad evenly among 4 plates. Slice steaks thin against grain on bias and divide among salads. Serve with lime wedges.
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