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Chipotle Beef Salad
with Lime Pepitas & Guacamole Dressing
30 MIN
2 Servings
From the Test Kitchen
Pepitas (or pumpkin seeds) are beloved in Mexican cuisine for their satisfying crunch and rich, nutty flavor, which shines here when briefly toasted in the pan, then tossed with an aromatic mixture of garlic and lime zest—the perfect garnish for our zesty chipotle beef salad.
Get CookingDietary Information
Carb Conscious
-
NutritionPER SERVING
-
Calories570 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- 1 Delicata Squash
- 1 Romaine Lettuce Heart
- 1 Lime
-
1 clove Garlic
-
4 oz Grape Tomatoes
- 2 oz Monterey Jack Cheese
-
¼ cup Guacamole
-
2 tsps Chipotle Chile Paste
- 2 Tbsps Raw Pepitas
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the squash:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and let cool at least 5 minutes.
2
Prepare the remaining ingredients & make the dressing:
Meanwhile, roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the large side of a box grater. To the bowl of lime juice, add the guacamole and 1 teaspoon of olive oil. Whisk to thoroughly combine. Taste, then season with salt and pepper if desired.
3
Make the lime pepitas:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl; add the lime zest and as much of the garlic paste as you’d like. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1 tablespoon of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat.
5
Make the salad & serve your dish:
To the bowl of prepared lettuce and tomatoes, add the cooled squash and dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef, grated cheese, and lime pepitas. Enjoy!
1
Prepare & roast the squash:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and let cool at least 5 minutes.
2
Prepare the remaining ingredients & make the dressing:
Meanwhile, roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the large side of a box grater. To the bowl of lime juice, add the guacamole and 1 teaspoon of olive oil. Whisk to thoroughly combine. Taste, then season with salt and pepper if desired.
3
Make the lime pepitas:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl; add the lime zest and as much of the garlic paste as you’d like. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1 tablespoon of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat.
5
Make the salad & serve your dish:
To the bowl of prepared lettuce and tomatoes, add the cooled squash and dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef, grated cheese, and lime pepitas. Enjoy!
Tips from Home Chefs