Chipotle Steak Salad Food

CHIPOTLE STEAK SALAD

Steps:

• Mix everything together.
• If Steak was well seasoned before grilling omit the salt & pepper.
• Serve on a nice hearty toasted roll, or on a bed of greens and avocado, wrap in a tortilla.

STEAK WITH CHIPOTLE BUTTER AND ROASTED ZUCCHINI

Steps:

• Preheat the oven to 450˚ F. Toss the onion and zucchini with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, 15 to 18 minutes.
• Meanwhile, mix the butter, chipotle and adobo sauce in a small bowl until well blended; set aside. Season both sides of the steaks with the adobo seasoning. Heat the remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the steaks and cook until browned, about 4 minutes per side for medium doneness. Transfer to a cutting board and let rest 3 minutes.
• Divide the onion and zucchini among plates. Top with the cheese and cilantro. Slice the steak and add to the plates. Top with the chipotle butter and serve with lime wedges.

CHIPOTLE STEAK SALAD

Steps:

• Chop lettuce, avocado, tomatoes, and roasted red peppers. Then combine first 8 ingredients in a bowl and toss. Next preheat grill. Rub steaks with chili powder, cumin, chipotle powder, garlic powder, and salt & pepper to taste. Next grill steaks for around 8-9 minutes or until desired temperature. Take steaks off the grill and let them sit for around 3 minutes. To prepare the dressing combine sour cream with next 6 ingredients. Toss salad with dressing. Top salad with crushed tortilla chips. Finally, slice steak and serve on top of salad.

CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES

Steps:

• Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
• Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
• Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
• Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.

SPINACH 'N' STEAK SALAD WITH CHIPOTLE HONEY MUSTARD

Steps:

• Brush steak with 1 tablespoon Chipotle Honey Dressing.
• Grill or broil steak to desired doneness.
• Let stand 5 minutes before cutting into thin slices.
• Divide spinach, cucumber, red onion and red pepper on two large plates.
• Arrange sliced steak on top of each.
• Drizzle with Chipotle Honey Mustard Dressing, to taste.
• Sprinkle with feta cheese and onions, if desired.

GRILLED CHIPOTLE SKIRT STEAK

Steps:

• In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
• Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating.
• Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 6 minutes over direct heat with cover closed. Turn meat; grill with cover closed 2 minutes more or until cooked as desired. Flank steak will take longer to cook.
• Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.