Mexican Steak Salad

This Mexican Steak Salad can be on the table in under 30 minutes and is bursting with flavor! Use leftover steak or cook some fresh, either way it's amazing!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 581kcal

Equipment

Cast Iron Skillet

Ingredients

8 ounces lettuce or spinach, or frisee
2 avocados pitted, peeled and flesh diced ½ inch cubes
2 tomatoes cored and chopped into ½ inch cubes
2 tablespoons olive oil or neutral oil
¼ cup olive oil or neutral oil
1 pound skirt steak
3 cloves garlic peeled, minced
¼ cup water or beef broth
1 chipotle pepper canned, seeds scraped out
¼ cup lime juice
⅓ cup Mexican Queso cheese or any crumbling cheese

Instructions

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 ½ 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 ¼ 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.

Video

Notes

This is a great recipe to use leftover steak, better yet, when you make a steak, make one extra and have this salad the next day!

Nutrition