Thursday, August 18, 2011

Chipotle Steak Salad

I love steak salads. And that’s a problem – when you have the complete inability to stop eating something until not a trace remains. You know how they say, “you eat with your eyes first?” If a dish is beautifully presented you're more inclined to eat it. Well, your eyes will devour this plate. It is absolutely beautiful. Seriously, it’s a beautiful plate of wonder. And it tastes just as good as it looks.

Chipotle Steak Salad
Serves 4

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 teaspoon ground cumin
1 teaspoon oregano
1 tablespoon honey
24 ounces, weight salad greens (spring Mix)
4 whole roma tomatoes, sliced
1 whole cucumber, sliced

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 ½ 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 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.
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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