Chipotle Steak Salad with Avocado & Toasted Pepitas

Chipotle Steak Salad

with Avocado & Toasted Pepitas

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. 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.

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fresh
ingredients
Chipotle Steak Salad with Avocado & Toasted Pepitas
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.
Toast the pepitas:
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.)
Make the sauce:
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.
Cook the steak:
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.
Make the dressing:
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.
Make the salad & plate your dish:
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!

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Chipotle Steak Salad

Prepare the ingredients:
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.)
Toast the pepitas:
Make the sauce:
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.
Cook the steak:
Make the dressing:
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!
Make the salad & plate your dish: