Name: Chipotle Chopped Steak Salad
Total time: 30 min
Ingredients: 1 pound flank steak, halved lengthwise with grain, trimmed; 1 3/4 teaspoons table salt, divided; 3/4 teaspoon pepper, divided; 2 tablespoons vegetable oil; 1/2 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.