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Tuesday, August 2, 2011

Pioneer Woman's Chipotle Steak Salad

It's hot. So a steak salad for dinner sounded like a great idea to satisfy a hungry family -- and the not-really-wanting-to-cook, me. The Pioneer Woman's Chipotle Steak Salad is really easy and tasty - especially if you take advantage of the salad bar at the grocery store to augment the lonely lettuce and tomato you might have in the house. My husband LOVED the dressing and is thrilled that there is some left over to use with other meals.

Just a couple of caveats that I noticed:
1) Pioneer Woman suggests a really large quantity of mayo for the dressing because she made extra to keep in the fridge. You might want to adjust the amount you use to meet your needs. I also added a bit of lime juice to thin it out.

2) The marinade makes the steak really tasty, but it didn't do anything to tenderize it. Tough meat was the only downside. Maybe it would have been better if I had let it sit longer than 2 hrs? Or maybe I'll add some lime juice to it the next time to introduce an acid?
(photo source: Ree Drummond, Pioneer Woman)
~ Enjoy

30 ounces, weight Mayonnaise
11 ounces, weight Chipotle Peppers In Adobo Sauce, Reserve 2 Tablespoons Adobo
1 whole Flank Steak
3 Tablespoons Olive Oil
1 Tablespoon Worcestershire Sauce
½ teaspoons Ground Cumin
1 teaspoon Oregano
1 Tablespoon Honey
24 ounces, weight Salad Greens (spring Mix)
4 whole Roma Tomatoes, Sliced
1 whole Cucumber, Sliced
1 whole Red Onion, Halved And Sliced

Preparation Instructions
Dressing: In a food processor or blender, combine mayonnaise with canned chipotles. Blend until totally combined. Transfer to a separate container and store in the fridge.

Marinade: In a separate bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and reserved adobo sauce. Whisk to combine.

Pour marinade over flank steak, coating both sides. Cover and marinate in refrigerator for at least two hours.

Remove flank steak from fridge. Grill over high heat, only about 1 1/2 to 2 minutes per side until rare/medium rare. Remove from heat and allow meat to rest a few minutes. Slice very thin shingles of meat on an extreme diagonal.

Mound salad greens on a each plate. Drape strips of warm steak over the sides of the greens so that they’re cascading downward. Lay tomato and cucumber slices on one side of the plate, and place red onion slices on top.

Drizzle the whole salad with chipotle dressing. The warm meat on the cool salad, combined with the flavorful and spicy dressing, is out of this world.

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