FRASER ELISABETH TAN, PHD

Chipotle Chopped Steak Salad

Serves XX EF

Ingredients

  • 1 lb flank steak
  • 1 3/4 tsp salt, divided
  • 3/4 tsp pepper, divided
  • 2 tbsp vegetable oil
  • 1/2 cup sour cream
  • 2 tbsp water
  • 1 tbsp lime juice, with wedges for serving
  • 1 tbsp minced chipotles in adobo
  • 1 large head romaine lettuce, halved lengthwise then sliced thin
  • 1 15 oz can black beans, rinsed
  • 1 avocado, pitted and chunked
  • 2 oz tortilla chips, coarsely crushed (about 1 cup)

Directions

  1. Pat steak dry, then sprinkle with 1 tsp salt and 1/2 tsp pepper. Heat oil in a nonstick skillet over medium-high heat until just smoking. Add steak and cook until medium-rare, about 5-7 minutes per side. Set aside and tent for 5 minutes, then slice into bite sized pieces against the grain
  2. Whisk together sour cream, water, lime juice, chipotle (1 tbsp is not too much, it’s muted by the sour cream!), 3/4 tsp salt and 1/4 tsp pepper.
  3. Add lettuce, beans, avocado and tortilla chips to a bowl. Toss with dressing and top with steak.

Notes

  • I like to add more Stuff, like cherry tomatoes!

Source: EatingWell