Tender steak, abundant fresh vegetables, and a Chipotle Garlic and Lime Vinaigrette add up to a delicious salad.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Main Course, Salad
Cuisine: American
Servings: 4servings
Calories: 273kcal
Ingredients
Steak Ingredients
8-12ouncesNY Strip, flank, or skirt steak
1garlic clove
1/2teaspoonfreshly ground black pepper
1/4teaspoonkosher salt
Salad Ingredients
8cupsSpring Mix or your favorite lettuces chopped bite-size
1red bell pepper, sliced very thin
1yellow bell pepper, sliced very thin
1cucumber, seeded (if desired), sliced very thin
1/2red onion, sliced very thin
4green onions, sliced thin
1avocado, sliced thin or cut into small pieces
1/4cupfresh cilantro, minced
1/4 - 1/2cupcotija or feta cheese, crumbled
Chipotle Lime Vinaigrette
Instructions
Steak Cooking Instructions
Remove steak from the refrigerator about 90 minutes before grilling. Steak should be at room temperature before it hits the grill. Preheat the grill on high heat to make sure it is hot before grilling the meat. Rub a crushed garlic clove onto all sides of the steak. Crack fresh pepper all over the steak and rub it into all sides of the steak. Lightly sprinkle with kosher salt.
Place the steak on the grill at a 45-degree angle for 2-3 minutes, then use tongs to rotate 45-degrees and cook 2-3 more minutes. Flip the steak over and repeat. Check the temp to avoid overcooking - aim for 140°F for medium rare, as it will increase a few more degrees once removed from the grill.
Based on how done you would like your meat to be, reduce heat to low and grill for an additional 3-5 minutes with the lid closed. A 1 1/2" thick steak should be about medium rare now, but again, this depends on thickness. Remove steak from the grill and place on a platter. Rest the steak on the platter for a full 5 minutes prior to cutting. This allows the juices and flavor to develop more fully.
Salad Instructions
Layer the lettuce, peppers, cucumber, onions, avocado, and cilantro onto individual plates or a large serving platter. Slice the beef thinly and then cut the strips into bite-size pieces.
Top the salad with the steak and then sprinkle with cheese. Drizzle or toss with Chipotle Vinaigrette just before serving. Enjoy!
Notes
COOK'S NOTE: You'll notice a theme with the ingredients for this salad. You want to slice everything almost as thin as possible, giving you many different flavors in each bite. This is not the salad for large bites of cucumber and peppers. The best bites are stacked with as many different ingredients as possible.