Go Back
+ servings
Skirt steak salad on a bed of fancy greens with cherry tomatoes and crumbled cheese
Print

Skirt Steak Salad with Wilted Greens and Warm Chipotle Dressing

The extra beefy flavor of skirt steak, combined with the rustic chew of frisee makes a beautiful base for tomatoes, creamy avocado and chipotle infused dressing
Course Main Course Beef
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 519kcal

Ingredients

  • 8 ounces frisee or spinach
  • 2 medium tomatoes cut in 1/2 inch cubes. Or sliced cherry tomatoes
  • 2 medium avocados flesh scooped from skin and cut into 1/2 inch cubes
  • 1/4 cup olive oil plus 2 tablespoons
  • 1 pound skirt steak
  • salt and pepper to taste or use steak seasoning
  • 3 cloves garlic peeled and fine chopped
  • 1/4 cup beef broth or water
  • 1 large chipotle chile adobo Canned. Seeds and veins scraped out
  • 1/4 cup lime juice fresh squeezed
  • 1/3 cup Mexican crumbling cheese Cotija or grated Mexican queso anejo

Instructions

  • Wash, dry and chop the frisee. Cut the leaves from the root and slice into 2-inch sections. Set aside.
  • Slice the tomatoes.
  • Scoop the tomatoes and the frisee into a large bowl.
  • Heat a cast iron skillet over medium high heat. Once the skillet is hot, add 2 tablespoons of olive oil.
  • Season both sides of the skirt steak with salt and pepper. Or steak seasoning works good here.
  • Lay the steak in the hot oil and cook to medium rare. About 2 minutes per side. Or until meat thermometer reads 120 - 125 degrees. Remove the steak to a cooking rack set over a plate, tent with foil and let the meat rest.
  • Turn the heat to low. Add garlic and stir until fragrant.
  • Pour in the broth and stir to deglaze the pan.
  • Turn off the heat and add the chipotle chile pepper, the remaining 1/4 cup oil.
  • Chop the avocado and sprinkle over the frisee and tomatoes.
  • Slice the steak against the grain into 1/4 inch strips.
  • Add to steak to the bowl of frisee and pour the warm dressing over the salad.
  • Divide among 4 dinner plates and sprinkle with Mexican cheese. Serve immediately

Notes

You can replace the skirt steak with chicken breasts.
If local tomatoes are not in season, feel free to use sliced sun dried tomatoes. 

Nutrition

Calories: 519kcal | Carbohydrates: 17g | Protein: 30g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 291mg | Potassium: 1242mg | Fiber: 10g | Sugar: 3g | Vitamin A: 4170IU | Vitamin C: 37mg | Calcium: 143mg | Iron: 3mg