We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chipotle Steak Salad
with Avocado & Toasted Pepitas
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
2 Servings
- Est. 670 Cals/serving
-
Chipotle pepper, a versatile ingredient excellent for adding smoky heat to anything from meat and fish to vegetables and sauce, is actually a smoked, dried jalapeño. We used the ground, powdered form with honey to make a sweet-and-smoky sauce for juicy flank steak. The spicy steak is the perfect addition to this fresh salad studded with cheese, avocado, and toasted pepitas, or pumpkin seeds.
Get Cooking
fresh
ingredients
Title
-
2 oz Queso Fresco
-
2 Radishes
-
1 Avocado
-
1 bunch Cilantro
-
1 head Romaine Lettuce
-
1 Lime
-
1 Small Red Onion
-
2 Tbsps Red Wine Vinegar
-
1 Tbsp Pepitas
-
2 Tbsps Ketchup
-
2 tsps Honey
-
1 tsp Ground Chipotle Pepper
-
10 oz Flank Steak
-
1 Tbsp Dijon Mustard
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Crumble the queso fresco. Thinly slice the radishes into rounds. (Use a mandolin, if you have one.) Cut the lime into quarters. Pit, peel, and cut the avocado into bite-sized pieces. Squeeze some lime juice over it to prevent browning. Roughly chop the cilantro. Roughly chop the romaine lettuce. Peel and thinly slice the red onion, then place it in a bowl with the red wine vinegar.
2
Toast the pepitas:
In a small pan, combine the pepitas with a little olive oil and season with salt and pepper. Cook on medium-high for 3 to 4 minutes, or until fragrant and golden, stirring occasionally. (They may pop as they toast, don’t be alarmed.)
3
Make the sauce:
In a small bowl, combine the ketchup, half the honey, and 2 tablespoons of water. Stir in as much ground chipotle pepper as you like, depending on how spicy you’d like it to be, tasting as you go.
4
Cook the steak:
Season the steak with salt and pepper on both sides. In a large pan, heat a little olive oil on high until hot. Reduce the heat to medium-low and add the steak to the pan. Cook 4 to 6 minutes per side for medium-rare, or until it reaches your desired doneness. Remove the pan from the heat and let it cool for 1 minute. Add the sauce to the pan and turn the steak to coat it in the sauce. Let the steak rest in the sauce for about 5 minutes.
5
Make the dressing:
While the steak rests, make the salad dressing. In a small bowl, combine the juice of 1 lime wedge, the Dijon mustard, and the remaining honey. Slowly whisk in about 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
6
Make the salad & plate your dish:
In a large bowl, combine the romaine lettuce, radishes, avocado, red onion, half the cilantro, and all but a pinch of the queso fresco and toasted pepitas (reserve the rest for garnish). Add some of the dressing (you may have extra dressing) and toss to coat. Season the salad with salt and pepper to taste. Place the steak on a cutting board. Find the grain lines in the steak and slice it crosswise, or against the grain. Divide the salad and steak between 2 plates. Garnish with the remaining queso fresco, pepitas, lime wedges, and cilantro. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Crumble the queso fresco. Thinly slice the radishes into rounds. (Use a mandolin, if you have one.) Cut the lime into quarters. Pit, peel, and cut the avocado into bite-sized pieces. Squeeze some lime juice over it to prevent browning. Roughly chop the cilantro. Roughly chop the romaine lettuce. Peel and thinly slice the red onion, then place it in a bowl with the red wine vinegar.
2
Toast the pepitas:
In a small pan, combine the pepitas with a little olive oil and season with salt and pepper. Cook on medium-high for 3 to 4 minutes, or until fragrant and golden, stirring occasionally. (They may pop as they toast, don’t be alarmed.)
3
Make the sauce:
In a small bowl, combine the ketchup, half the honey, and 2 tablespoons of water. Stir in as much ground chipotle pepper as you like, depending on how spicy you’d like it to be, tasting as you go.
4
Cook the steak:
Season the steak with salt and pepper on both sides. In a large pan, heat a little olive oil on high until hot. Reduce the heat to medium-low and add the steak to the pan. Cook 4 to 6 minutes per side for medium-rare, or until it reaches your desired doneness. Remove the pan from the heat and let it cool for 1 minute. Add the sauce to the pan and turn the steak to coat it in the sauce. Let the steak rest in the sauce for about 5 minutes.
5
Make the dressing:
While the steak rests, make the salad dressing. In a small bowl, combine the juice of 1 lime wedge, the Dijon mustard, and the remaining honey. Slowly whisk in about 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
6
Make the salad & plate your dish:
In a large bowl, combine the romaine lettuce, radishes, avocado, red onion, half the cilantro, and all but a pinch of the queso fresco and toasted pepitas (reserve the rest for garnish). Add some of the dressing (you may have extra dressing) and toss to coat. Season the salad with salt and pepper to taste. Place the steak on a cutting board. Find the grain lines in the steak and slice it crosswise, or against the grain. Divide the salad and steak between 2 plates. Garnish with the remaining queso fresco, pepitas, lime wedges, and cilantro. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered