Chipotle Steak Salad
Savor the bold, smoky flavors of this Chipotle Steak Salad, a satisfying combination of protein-packed steak and vibrant, fresh veggies. Marinated in a zesty blend of chipotle peppers, lime juice, garlic, and smoked paprika, the tender grilled steak is the star of this dish, bringing a spicy kick that perfectly complements the crisp romaine lettuce, sweet cherry tomatoes, creamy avocado, and juicy corn. Topped with a drizzle of homemade chipotle-lime dressing and a sprinkle of tangy cotija cheese, this salad is as indulgent as it is nutritious. Whether you're hosting a summer cookout or whipping up a quick weeknight dinner, this recipe is a flavorful feast that comes together in just 25 minutes of active prep and cooking time. Ideal for fans of bold Tex-Mex flavors, this dish is sure to become your new mealtime favorite!
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Recipe Information
Ingredients
- 1 pound steak (ribeye, flank, or sirloin)
- 2 pieces chipotle peppers in adobo sauce
- 3 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 piece avocado, diced
- 0.25 cup red onion, thinly sliced
- 0.5 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons cilantro, chopped
- 0.25 cup cotija cheese (optional)
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, smoked paprika, salt, and black pepper to make a marinade.
Finely chop the chipotle peppers and mix them into the marinade.
Place the steak in a shallow dish and pour the marinade over it, ensuring it’s fully coated. Marinate for at least 30 minutes, ideally 1 hour, in the refrigerator.
Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon of olive oil.
Cook the steak for 4-5 minutes per side for medium-rare, or longer if desired. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, avocado, red onion, corn kernels, and cilantro.
Make the chipotle-lime dressing by blending the remaining chipotle peppers with 1 tablespoon of olive oil and 1 tablespoon of lime juice. Adjust seasoning as needed with salt and pepper.
Arrange the sliced steak on top of the salad and drizzle with the prepared dressing.
Sprinkle cotija cheese (if using) over the salad and serve immediately.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 21.1 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 755 mg | 58% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4706 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
