• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Salads & Dressings > Chipotle Glazed Steak Salad

    Chipotle Glazed Steak Salad

    Published: Jan 16, 2016 · Modified: Jul 15, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Steak Salad with Chipotle Glaze and greens

    Chipotle Glazed Steak Salad. A nice crunchy sear on the steak from a chipotle glaze and a zesty flavor from pickled onions. Add creamy avocado, mixed greens and you’ve got a wonderful steak salad. An entree salad recipe that you’ll want to add to your database.

    Chipotle Glazed Steak salad with avocado and pickled onions.

    What Makes A Great Steak Salad?

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

    Pickled Onions

    Friends don’t let friends eat Mexican food without pickled onions.

    If you’ve never pickled an onion, or had them at Mexican restaurant, you’re in for a treat. All you need is some vinegar and a red onion. The first time I had them was at an upscale Mexican restaurant in Denver. So exciting with flavor, that as soon as I got home I scoured the internet for a recipe that seemed to mirror what I had just had.

    I was very pleased with my choice and made my first pickled onions. That recipe has more ingredients along with a cooking time. This recipe for quick pickled onions is a great find and wonderful for this salad. A thirty minute bath in red wine vinegar and voila! You’ve got a a ring of zesty bliss. Pickled onions make just about anything better; Tacos, tostadas, grilled cheese sandwiches, salads, and grilled meats.

    Recipe for Chipotle Glazed Steak Salad

    I hope you give this steak salad a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    And if you have a favorite steak salad recipe, let me know, I’d love to give it a try.

    More Steak Salad Recipes

    • Skirt Steak Salad with Wilted Greens
    • Rocky Mountain Steak Salad with Pasta

    And if you’re a salad lover lover like us, don’t miss my Salad Category. You’ll find lots of fun recipes.

    Steak salad with avocado and pickled onions.

    Chipotle Glazed Steak Salad

    A South of the Border entree steak salad recipe.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Beef
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 414kcal
    Author: Lea Ann Brown

    Ingredients

    • ¼ red onion sliced
    • 1 cup Red-wine vinegar
    • 1 pieces large head butter lettuce torn into bite-size, or 2 small
    • 1 cup cherry tomatoes halved
    • 1 avocado pitted and chopped
    • 3 Tablespoons olive oil
    • Salt and pepper to taste
    • ¼ cup ketchup
    • 1 tablespoon honey
    • 2 canned chipotle chiles seeded
    • 1 tablespoon adobo sauce from canned chipotles
    • 1 pound skirt steak or flank steak
    • ¼ cup Mexican queso fresco or feta cheese crumbled
    Prevent your screen from going dark

    Instructions

    • Put the onion in a small bowl and pour in enough red-wine vinegar to cover well. Set aside for at least 30 minutes.
    • Combine the lettuce, tomatoes, and avocado in a serving bowl or platter. In a small bowl, whisk together 2 tablespoons of the red-wine vinegar from the marinating onion, 2 tablespoons of olive oil, and salt and pepper to taste. Set aside until you are ready to dress the salad.
    • Combine the ketchup, honey, chipotles, adobo sauce, and 1 teaspoon salt in a blender and purée. Set aside.
    • Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat. Brush the grill grates or grill pan with the remaining tablespoon of oil.
    • Season the beef on both sides with salt and pepper. Grill the meat for 4 minutes, turn over, and brush the glaze over the steak. Grill for another 4 minutes, turn over, and glaze the other side. Allow the meat to cook for another 2 minutes on each side to caramelize the glaze.
    • Remove from heat and allow the meat to rest for 5 minutes before slicing into ½-inch-wide strips. (This is for medium-rare beef. If you want your meat cooked longer, increase the time you grill the beef before adding the glaze.)
    • Pour the dressing over the lettuce mixture and toss well. Place the sliced beef over the salad and top with cheese crumbles and marinated red onions.

    Nutrition

    Calories: 414kcal | Carbohydrates: 17g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 456mg | Potassium: 792mg | Fiber: 5g | Sugar: 10g | Vitamin A: 935IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Chipotle Glazed Steak Salad …It’s what’s for Dinner.

    More Salad and Dressing Recipes

    • Hearts of Palm Salad with avocado red onion served on a wide white bowl.
      Easy Hearts of Palm Salad With Avocado
    • Citrus Salad with Grapefruit Oranges and Kiwi.
      Winter Fresh Citrus Salad with Grapefruit
    • Avocado Mango Salad with blue cheese and bacon.
      Avocado Mango Salad with Blue Cheese
    • Grilled Lamb Kebab Salad served with arugula.
      Lamb Kebab Salad with Arugula and Creamy Lemon Vinaigrette

    Reader Interactions

    Comments

    1. Bam's Kitchen says

      January 20, 2016 at 10:27 pm

      5 stars
      Loving this seared chipotle steak with marinated onions. We both must be on the same wavelength this week and craving some extra protein and iron. I could not agree more sometimes it is not the setting but the artful eye. I love your photos and I think they are gorgeous.

      Reply
    2. John/Kitchen Riffs says

      January 20, 2016 at 10:09 am

      Landscape photography is hard. We always think about color, we forget how powerful black and white can be in landscapes. You might try converting some of your pictures to b&w, and playing with the tones a bit — you may be surprised at what you have. Anyway, terrific dish — thanks.

      Reply
    3. Susan says

      January 20, 2016 at 8:47 am

      We love a good steak salad and I happen to have some grilled steak left from our dinner last night. I need to try those pickled onions because usually I pick the onions off of my salad. All beautiful photos, especially the last one. What a great challenge and indeed a challenge!

      Reply
    4. Debra Eliotseats says

      January 18, 2016 at 11:25 am

      Salad looks delicious. Love the wind mill picture. Actually, I love all the pics. My goodness, you are taking this challenge seriously!

      Reply
    5. Cathy at Wives with Knives says

      January 18, 2016 at 10:47 am

      Great photos, Lea Ann. Colorado is so beautiful in the winter. Steak salad is one of my favorite meals and you have added some special touches to yours. The pickled onions look delicious and I’m going to try them today. They add so much flavor to many dishes. I usually use a simple vinaigrette but your chipole dressing sounds much better.

      Reply
      • Lea Ann Brown says

        January 26, 2016 at 5:48 am

        You’ve got to try those pickled onions.

        Reply
    6. Heather says

      January 17, 2016 at 1:59 pm

      I need this salad now! Seriously… I love your pictures. We sure do live in a pretty place!

      Reply
    7. Amy says

      January 17, 2016 at 12:21 pm

      Wonderful photos, please keep them coming.

      Reply
    8. cheri says

      January 17, 2016 at 7:14 am

      5 stars
      Hi Lea Ann, what a great challenge, good for you! My husband and I would both love this salad, will have to pickle some onions, sometimes it’s the little things you do that make something over the top special.

      Reply
    9. Vickie says

      January 16, 2016 at 5:31 pm

      Steak salad is like a steak sandwich without the carbs. Your picture made my mouth water! And your landscape shots are wonderful. I’ve decided to take the challenge (it’s on my list for this three day weekend) but I’m really having a fit with the landscape. The days are gray and the snow is relentless. Keeping my camera out and ready for a spot of sun!

      Reply
    10. Larry says

      January 16, 2016 at 5:06 pm

      Bev and I both enjoy an good steak salad like this and your meat looks perfectly cooked. I think your last shot was well worth the return trip the next day.

      Reply
    11. Barb says

      January 16, 2016 at 3:18 pm

      HI Lea Ann, I’m enjoying the photography almost as much as that delicious-sounding recipe. I like the one you chose, but I also like the windmill photo. I like the red-gold morning light that is turning the grasses into little torches. I looked on the Dogwood site – I like the challenges so perhaps I’ll try some. Hope you aren’t freezing down on the Front Range. It’s been so cold in Breckenridge and today windy, too.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Chunky Homemade blue cheese dressing to serve on a wedge salad
      Thick and Chunky Blue Cheese Dressing Recipe
    • Cubed potatoes cooked in a cast iron skillet with rosemary
      Savory Cast Iron Skillet Potatoes
    • Old fashioned broccoli casserole recipe
      Broccoli Cheez Whiz Rice Casserole
    • crispy baked wings with celery sticks and ranch dressing.
      Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Two bowls of spicy tomato soup served with bread.
      Spicy Tomato Soup From Canned Tomatoes
    • Fingerling potatoes and sausage soup.
      Easy Creamy Sausage Potato Soup
    • Black bean soup with ham and carrots.
      Sherried Black Bean And Ham Soup
    • Lentil soup with turkey, barley and vegetables in a large white bowl.
      Easy Turkey Lentil Soup with Barley

    Glazed Corned Beef Sliders

    Instant Pot Corned Beef Sliders with melted Swiss cheese.

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • No bake key lime pie garnished with whipped cream and limes
      Key Lime Pie Recipe – No Bake
    • Strawberry tart recipe with lemon cream filling
      Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cream Cheese Cherry Delight.
      Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 41
    171 shares
    171 shares