(OK I guess that’s four words)
Doesn’t matter, only one word really matters: “chipotle”….
I don’t know if it was feeling bad about holiday binges, maybe that mixed with low iron or something…. I have been really into two things lately: steak and salad. I know, they seem kinda like opposites, right? Either I’m ruining a perfectly healthy salad with a giant chunk of steak, or ruining a giant chunk of juicy steak with a rabbit salad.
Guess what? Don’t care. It’s delicious. Besides, flank steak is actually one of the leaner cuts of meat, and what good is having the ability to grill all year long if I don’t actually use the grill all year?
This salad was muy excelente.
We even used the leftover steak for tacos later in the week. Flippin delicious.
The “dressing” is just my usual chipotle spread that I thinned out a little bit to make it salad-worthy. You can make extra and keep it on hand to dip your fries in, put on sandwiches, etc etc… it’s basically like chipotle gold. Yes, we all know my deep love for chipotle, but that doesn’t mean I’m completely biased (BF loves it too).
Chipotle Steak Salad
[ Printable Recipe ]
For the steak:
- 1 whole Flank Steak
- 3 Tablespoons Olive Oil
- 1 Tablespoon Worcestershire Sauce
- 2 cloves garlic, crushed
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Oregano
- 1 Tablespoon Honey
- 1 Tablespoon adobo (from can)
- Salt & Pepper
For the dressing and salad:
- ¼ cup mayo
- 2 Tablespoons oil
- 1-2 chipotle peppers (in adobo)
- 1 clove garlic, minced
- Milk (if necessary to thin – this will shorten the shelf life, though)
- Salt and pepper (bit of each)
- Salad greens & veggies
1. Mix the oil, Worcestershire, garlic, adobo, cumin, oregano, and honey. Marinate in mixture for 1 hour (or up to overnight). Remove from fridge 30 minutes before grilling. Right before grilling, pat dry and sprinkle with salt and pepper.
2. Either use a food processor (or just finely mince ingredients, if you can) to mix the mayo, oil, chipotles, and garlic. Add a few grinds of salt and pepper. If you’re doing this by hand, your mixture will look clotted when you first add the oil, just keep mixing until smooth.
If it’s still thicker than you want it, you can thin it out with more oil or with milk (or buttermilk) and keep mixing. Mine was still a little thick, but I just used a Ziploc with the corner cut off to drizzle it over my salad. Once you have the consistency you want, refrigerate until it’s time to use (best to do it at least an hour ahead of time to give the flavors time to mingle).
3. Set steak out to come to room temp about 30 minutes before grilling. 15 minutes before grilling, preheat your grill. You will want to cook over high heat for just a few minutes each side. Grills and steaks vary, I grill mine for about 3 to 6 minutes per side, depending on if I want it more rare or well-done.