Mexican Steak Salad
I first made this steak salad back in 2013. We had it for New Year’s Eve night. I had just gotten the Mexican Everyday Cookbook from Rick Bayless and wanted a quick and easy recipe to try.
I wanted something that I could get all the ingredients from the grocery store near me and not have to go to the Mexican market. A trip to the Mexican market planned for later because I had bookmarked a bunch of recipes to try, but needed something with easy to find ingredients for New Year’s.
We’ve since had this salad too many times to count, but I finally got around to retaking the photos. Anytime I grill a steak, I always make an extra one and we have this salad the next day. I love that I can stretch one steak between two salads.
Ingredients for Steak and Avocado Salad
- Chipotle peppers – you’ll need to buy the can of peppers. Since you’ll only be using one of the chiles, you can individually wrap the rest and store them in a ziplock bag in the freezer.
- Steak – the original recipe calls for skirt steak. I use whatever steak I can get. I also like to use a leftover steak.
- Cheese – a crumbling Mexican cheese, like Fresco or Anejo.
- Garlic – you don’t need to buy organic, yay!
- Limes – since you’re just using the juice, you don’t need to buy organic. However, I do because even if I’m just using the juice for a recipe, I zest the lime and store the zest in the freezer.
- Olive Oil – extra virgin.
- Avocados – are on the clean 15 list, so there is no need to buy organic!
- Tomatoes – usually recommended to buy organic, or better yet grow your own.
- Lettuce – leafy vegetables should always be bought organic if you can, otherwise wash them well.
How to Make This Healthy Beef Salad
Begin by prepping your vegetables for the salad and the dressing.
Cut tomatoes into 1/2 inch cubes. Pit the avocados, pit and scoop out the flesh. Cut into 1/2 inch cubes also.
For the dressing – mince the garlic cloves, finely mince the chipotle pepper (scrape out the seeds if you don’t want it too spicy) and squeeze the lime juice.
Prepare the steak. I used a leftover steak, but the instructions are about the same if you use a skirt steak like called for in the recipe. Heat two tablespoons of oil in a cast iron skillet (or other heavy duty pan) over medium high to high heat. Season the steak with salt and pepper and sear on each side for about 1 1/2 minutes or until desired degree of doneness.
Remove the steak from the pan and let it rest. Turn the heat to low and and add the garlic. Sauté for just 30 seconds or until fragrant.
Pour in the broth or water and scrape up any of the tasty brown bits on the bottom of the pan.
Turn off the heat and add the chipotle chile, the lime juice and the rest of oil. Stir to combine and season with salt and pepper.
In a bowl combine the lettuce and tomatoes (I like to add the avocado after tossing so that it doesn’t fall apart.) Thinly slice the steak and add it to the bowl.
Pour over the dressing and toss to combine.
To serve top with the crumbled cheese and the avocado.
This was so good! It’s the perfect salad for leftover steak, but it’s so easy to pan sear a steak that you could have this any time!
The flavors are spot on with the lime and the chipotle peppers. I’ve used the dressing on other salads and as a marinade for chicken!
More Main Dish Salad Recipes
Smoked Salmon Salad – this salad can be on the table in about 10 minutes!
Mexican Quinoa Salad – a healthy meatless main dish salad bursting with flavor!
Black Bean Salad with Avocado Dressing – another meatless salad with an amazing dressing!
Mexican Steak Salad
- 8 ounces lettuce or spinach, or frisee
- 2 avocados pitted, peeled and flesh diced 1/2 inch cubes
- 2 tomatoes cored and chopped into 1/2 inch cubes
- 2 tablespoons olive oil or neutral oil
- 1/4 cup olive oil or neutral oil
- 1 pound skirt steak
- 3 cloves garlic peeled, minced
- 1/4 cup water or beef broth
- 1 chipotle pepper canned, seeds scraped out
- 1/4 cup lime juice
- 1/3 cup Mexican Queso cheese or any crumbling cheese
- Place the lettuce and tomatoes in a bowl.
- Heat 2 tablespoons of oil in heavy skillet over medium-high heat.
- Salt and pepper the steak and add it to the pan, searing it on both sides for about 1 1/2 minutes per side. Remove from the heat and let it rest.
- Turn the heat to low and add the garlic. Sauté for about 30 seconds. Add the water (or broth) and stir to scrape up any browned bits.
- Turn the heat off and add the chipotle pepper, the lime juice and the 1/4 cup of oil.
- Thinly slice the steak and add it to the bowl of lettuce and tomatoes. Pour over the dressing and toss to combine.
- Serve, topped with the avocado and the cheese.
This was originally published in 2013 and has been updated for 2020.