Ingredients30 m servings 415 cals
- Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.
- Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.
- Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.
- Helpful Tips: Puree entire contents of oz. can of chipotle chilies in adobo sauce. Store covered in refrigerator.
Per Serving: 415 calories; 30.5 g fat; 13.1 g carbohydrates; 25.4 g protein; 63 mg cholesterol; 229 mg sodium. Full nutrition
ReviewsRead all reviews 7
Easy and delicious - just what I was looking for tonight for a quick supper. Instead of reduced sodium I used reduced fat cheddar cheese. I opted not to use the vinaigrette in this recipe, but...
I made this without the chipotle and vinegar (reason for the 4 stars instead of 5). Used jelapeno ranch instead. Served with garlic toast. Very good and will make again.
A great salad for using up leftover flank steak. We liked the ingredients, but even with the pureed chipotle chiles, the dressing lacked enough flavor. Once increasing the vinegar, a little, t...
This was good!! I did add a couple things to this salad just because I had them in the fridge to use. I added radishes, cucumber and some chopped charred poblano's that I had grilled along wit...
I'd make it with a different steak, I used Skirt steak, and actually marinated it ahead of time.