Honey Chipotle Glazed Skirt Steak Salad

Honey glazed skirt steak salad with avocado and pickled onions.

Honey Chipotle Glazed Skirt Steak Salad

A South of the Border entree steak salad recipe. This Chipotle Skirt Steak Salad is a winner.

Course Main Course Beef

Cuisine Mexican

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 414kcal

Author Lea Ann Brown

Ingredients

For The Easy Pickled Onions
¼ red onion sliced
½ cup Red-wine vinegar
For The Salad
6 cups Lettuce greens torn into bite-size pieces
1 cup cherry tomatoes halved
1 avocado pitted and chopped
3 Tablespoons olive oil
Salt and pepper to taste
For The Steak and Glaze
¼ cup ketchup
1 tablespoon honey
2 Chipotle chiles canned, seeded and chopped
1 tablespoon adobo sauce from canned chipotles
1 pound skirt steak or Flank steak
1 Tablespoon Southwest Spice Blend or salt and pepper
¼ cup Cotija Cheese crumbled

Instructions

For The Quick Pickled Red Onions
Put the onion in a small bowl and pour in enough red-wine vinegar to cover well. Set aside for at least 30 minutes.
For The Salad
Combine the lettuce, tomatoes, in a salad bowl. Wait to peel and cube the avocado until ready to serve.
In a small bowl, whisk together 2 tablespoons of the red-wine vinegar from the onion marinade, 2 tablespoons of olive oil, and salt and pepper to taste. Set aside until you are ready to dress the salad.
For The Chipotle Glazed Skirt Steak
Note: Whether using a grill or a skillet stove top, cooking times will be the same.
Combine the ketchup, honey, chipotles, adobo sauce, and 1 teaspoon salt in a blender, chopper or food processor. Purée and set aside.
Preheat a grill to medium-high for 10 minutes or preheat a grill pan or skillet over medium-high heat. Brush the grill grates or grill pan with the remaining tablespoon of oil.
Season the beef on both sides with Southwest Spice Blend, (or 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, tent with foil and allow the meat to rest for 5 minutes. Slice the meat against the grain in ½-inch-wide strips.
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. Peel, pit and cube the avocado just before serving.

Notes

Tips For Success:

Once cooked, use a sharp knife to thin slice the steak against the grain. If you don't follow this rule, the steak will be chewy and almost impossible to eat.

I'm cooking this skirt steak in a stove-top grill pan. You can use a cast iron skillet or outdoor grill. Just make sure to create a crusty outer texture and a medium rare inside temperature.

I highly recommend cooking this steak to an internal temperature of 135 degrees for medium rare. Over-cooking skirt steak will simply cause it to become tough and chewy.

Use high heat to get a good sear on the outside of the steak. You'll love the results.

I recommend you invest in a good instant read thermometer. It will make your meat cooking life much more reliable.

Nutrition