This steak salad recipe is packed with fresh summer corn, ripe tomatoes and silky avocado. It might be hard to imagine that this healthy dinner can be whipped up so quickly but the secret is in the timing. While the steak is cooking under the broiler, you'll have plenty of time to whisk together the lightened-up creamy chipotle dressing and assemble the rest of the salad. Serve with crumbled tortilla chips for an extra crunch.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2014

Gallery

Recipe Summary

total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack about 3 inches from heat source; preheat broiler to high. Coat a broiler-safe pan with cooking spray.

    Advertisement
  • Sprinkle steak with cumin, 1/2 teaspoon salt and pepper. Place on the prepared pan and broil, turning once, until an instant-read thermometer inserted in the thickest part registers 125 degrees -130 degrees F for medium-rare, 3 to 6 minutes per side. Let rest for 5 minutes. Thinly slice across the grain, then chop into bite-size pieces.

  • Meanwhile, whisk sour cream, oil, vinegar, chipotles to taste and the remaining 1/4 teaspoon salt in a large bowl. Transfer 4 tablespoons of the dressing to a small bowl. Add romaine, corn and avocado to the large bowl; toss to coat. Divide the salad and tomato wedges among 4 plates. Top each with cheese, the chopped steak and 1 tablespoon of the reserved dressing.

Tips

Look for small cans of smoky chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.

Nutrition Facts

456 calories; protein 32.6g 65% DV; carbohydrates 20.3g 7% DV; exchange other carbs 1.5; dietary fiber 7g 28% DV; sugars 6.2g; fat 28.5g 44% DV; saturated fat 8.7g 43% DV; cholesterol 92.4mg 31% DV; vitamin a iu 7001IU 140% DV; vitamin c 20mg 33% DV; folate 186.3mcg 47% DV; calcium 185.2mg 19% DV; iron 3.5mg 19% DV; magnesium 82.2mg 29% DV; potassium 1129.8mg 32% DV; sodium 604.4mg 24% DV; thiamin 0.3mg 27% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2014
My new favorite salad dressing! I hardly ever make my own salad dressing but now I will! I love the subtle spiciness of the chipotle dressing. It reminds me of the Cheesecake Factory Southwestern salad but with half the fat! I followed the recipe except added a little extra chopped up chipotles to the dressing chopped up scallions and a little tortilla strips for a crunch. I will definitely be making this again soon! Pros: Quick and yummy Cons: I added tortilla strips for a crunch Read More