Friday, January 11, 2013

Skirt Steak Salad with Wilted Greens, Tomato, Avocado and Lime

Skirt Steak Salad with Wilted Greens, Tomato, Avocado and Lime

First of all, let me apologize for my photo.  We had this New Years Eve night and I had a glass of wine while I was making it.  I only took one photo because I was hungry and it looked so good.  Apparently I focused my extremely small depth of field right there in the middle. 

Second of all, how do you keep track of amazing recipes?  My husband and I were discussing this as we were eating – because this was amazing!  There have been a few recipes that fired all on important points – quick, easy and wonderful.  This was one of them.  I wish somewhere that I had a list of those recipes. 

So, anyway, after all the heavy holiday eating, I was looking for something lighter for New Years Eve, but I knew I wanted steak.  Perfectly cooked steak.  So, when I found Skirt Steak Salad with Wilted Greens, Tomato, Avocado and Lime in Mexican Everyday from Rick Bayless, it sounded like a winner.

And winner it was!  This was so good and so easy.  It was fresh yet filling, a little spicy, and it was so good that I forgot the cheese and it didn’t even need it!

Skirt Steak Salad with “Wilted” Greens, Tomato, Avocado and Lime

  • 1 medium-large head (8 ounces) frisee/curly endive (root-end cut off, remainder cut into 2-inch sections) OR 8 cups salad spinach, long stems removed
  • 2 medium-large ripe tomatoes, cored and cut into 1/2-inch (or smaller) cubes
  • 2 medium avocados, pitted flesh scooped from the skin and cut into 1/2 inch (or smaller cubes)
  • 1/4 cup plus 2 tablespoons vegetable or olive oil (divided use)
  • 1 pound skirt steak (thicker “outer” skirt steak is most tender – it should be trimmed of the exterior white membrane and surface fat)
  • ground black pepper
  • 2 to 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
  • 1/4 cup beef broth or water
  • 1 canned chipotle chile en adobe, seeds scraped out and finely chopped
  • 1/4 cup fresh lime juice
  • about 1/3 cup grated Mexican queso anejo or other garnishing cheese such as Romano or Parmesan


Put the lettuce into a large bowl and top with the tomatoes and avocado. 

Heat a large (12-inch) heavy skillet over medium-high heat with two tablespoons of oil. Season both sides of the steak with salt and pepper and cook for about 1 to 1/2 minutes per side for medium-rare.  Place on a large plate to capture the juices. Note – since I was using a New York strip, I used a sear on the stove finish in the oven method – which if you google – like I did you’ll find instructions). 

Turn the heat to low and add the garlic, stir until fragrant about 30 seconds.  Then pour in the broth or water to loosen all the good brown bits.  Turn off the heat, add the chile, the lime juice and the remaining 1/4 cup oil.  Season with salt and pepper. 

Slice the steaks and add to the bowl with the salad, pour the warm dressing over the top and toss.  Plate and sprinkle with the cheese to serve.

Serves 4



This will be my entry for Foodie Friday at Designs by Gollum!


This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.


Joanne said...

Leave it to Rick Bayless to make such a simple recipe so memorable!

Melynda and Terry, we are the Browns! said...

Yum and cooked rare, just the way I like it!

shabby girl said...

I'd like to have that right now for breakfast! We have that cookbook but it's in storage. Boo.

Amy said...

What Joanne said ^^^ And also, I'm grilling steak this weekend...might need to change the recipe though ;-)

Michelle said...

Well, I just had to pin this! I like that there isn't a tortilla involved. Something a little different!

Betsy Adams said...

Oh My Gosh... That salad looks awesome. It's 11:30 a.m. here now--and I'm thinking about lunch..That sure looks better than my cottage cheese and tuna.... ha

Thanks for making me HUNGRY...

Kim said...

I love creamy avocado with just about any meat. It's such a great combination!

I keep track of all my favorite recipes on pinterest. I created a special folder for them. Are you on pinterest?

Esme said...

this looks so delicious.

a good yarn said...

Mmmm...looks delicious, making me hungry. What was that about depth of field?

Chris said...

I prefer the outer skirt too, but it often seems that stores around here only have the inner skirt. Maybe it's just my luck:)

grace said...

i don't think i've ever seen avocado tossed into something like this, but that makes it infinitely more appealing to me! good ol' mr bayless. :)

Jacky said...

I keep a binder of keeper recipes, if the recipe is from a cookbook I just put the book name and page number rather than writing out the recipe. So many times we forget about meals we create and loved, this has helped avoid that. I also write in my cookbooks, noting how it was and when we made. When reading though my cookbooks it is great reminder.

Kat said...

Delicious looking Dish! Wish I had some right now!

Les said...

Looks and sounds delicious. I've pinned it, so I don't forget to add it to my weekly menu later this month. Thanks, Pam!

Lea Ann (Cooking On The Ranch) said...

I've made this recipe a couple of times. Love it.

Deb in Hawaii said...

Rick Bayless makes some excellent salads--his flavor combinations are always so fresh and tasty. Thanks for sharing with Souper Sundays this week!

KarenP said...

Looks really good!