Spicy Steak Salad

Spicy Steak Salad

Spicy Steak Salad

Preparation time: 25 minutes – Grilling time: 20 minutes Another: 10 minutes – Serves 6


  • 1 (1 1/2 – 2 pound) beef flank steak
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup beef broth
  • 1/4 cup lime juice
  • 1/2 to 1 canned chipotle pepper in adobo sauce, finely chopped
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 head romaine lettuce, cut lengthwise into 6 wedges
  • 2 avocados, peeled, pitted, and thinly sliced
  • 1 1/2 cups grape tomatoes, halved lengthwise
  • 1 1/2 cups snipped fresh cilantro
  • 1 cup queso fresco, crumbled
  • 4 scallions, thinly sliced
  • Dry Rub Mix (recipe follows)


  1. Slightly cut both sides of the steak with diagonal cuts, spaced out so that there is one every 1 inch. Put the beef in a baking dish. Rub both sides of the steak with the dry rub mix and leave it to sit for 10 minutes. Meanwhile, to make a dressing for the salad, heat olive oil over medium-high heat in a saucepan. Add garlic and cook for 30 seconds. Add broth, lime juice, chile pepper, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat. Boil gently, uncovered, for 5-7 minutes or until mixture is reduced to 1/2 cup, stirring occasionally.
  2. For a charcoal grill, grill the steak on the rack, with the grill uncovered, over medium coals for 17-21 minutes or until steak reaches medium doneness. Remove steak from grill; cover and set aside. Place romaine wedges on grill racks over coals. Grill for about 3 minutes or until wedges are wilted and browned, turning once. Transfer to a serving plate. (If you are using a gas grill, preheat it before reducing the heat to medium. First add the beef, and then place the romaine on the grill rack. Cover and grill as stated above.)
  3. Thinly slice steak across the grain and serve with romaine wedges. Top salads with avocado, tomatoes, cilantro, cheese, and scallions.
  4. Dry Rub: Combine 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1/2 teaspoon ground cumin, and 1/4 to 1/2 teaspoon

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