Chipotle-Glazed Steak and Avocado Salad

Name: Chipotle-Glazed Steak and Avocado Salad
Yield: serves 4
Ingredients: 1/4 red onion, sliced; Red wine vinegar; 1 large (or 2 small) head butter lettuce, torn into bite-size pieces; 1 cup cherry tomatoes, quartered; 1 avocado, pitted and chopped (see Cooking Notes, page 10); 3 tablespoons olive oil; Salt and black pepper; 1/4 cup ketchup; 1 tablespoon honey; 2 canned chipotle chiles; 1 tablespoon adobo sauce from canned chipotles; 1 1/2 pounds skirt steak or flank steak; 1/4 cup Mexican queso fresco or feta cheese, crumbled; 1 tablespoon roasted pumpkin seeds (optional)

December 9, 2011

I love steak salads. It must be something about the contrast in texture and temperature that I find appealing. The best steak salads give you meat that is juicy and flavorful with a charred exterior crust on the steak that goes great against the fresh, crisp lettuce. The glaze is the key to this salad because the sugars in it caramelize and create that crunchy exterior.

Recipe notes

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