Southwest Steak Salad | Everyday Food with Sarah Carey

steak

🥗Healthier: grilled chicken

💰Cheaper: ground beef

Grilled chicken is leaner, while ground beef is often more affordable.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories, while monterey jack is often less expensive.

Cut skirt steak into four pieces.

Season one side of the steak with salt.

Heat a 12-inch cast iron skillet over medium-high heat and add a little olive oil to coat the bottom.

Place the steak in the skillet and cook for 2 and a half minutes without moving it.

While the steak is cooking, cut up the Roma lettuce into pieces and place it in a serving bowl.

After 2 and a half minutes, turn the steak and cook for another 2 and a half minutes.

Remove the steak from the skillet and let it rest for at least 10 minutes, covering it with foil to keep it warm.

Prepare the salad dressing by combining 2-3 Chipotle chilies, 2 teaspoons honey, 1/2 teaspoon salt, 3 tablespoons lime juice, and 1/4 cup olive oil in a bowl.

Cut the avocado in half, remove the pit, and slice it lengthwise and crosswise before scooping it into the salad.

Prepare the English cucumber by removing the ends, peeling it, and cutting half into dice for the salad and the rest into sticks for snacks.

Quarter the six small tomatoes and add them to the salad.

Once the steak has rested, slice it across the grain and add the juices to the salad dressing.

Dress the salad with half the dressing, tossing everything together, and save some dressing for drizzling on the steak.

Plate the salad with a little steak on top and drizzle more dressing over the steak before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens