Tuesday, February 11, 2014

chipotle steak salad... 20 minutes, plus marinating

the goods:
1 flank steak (1 and 1/2 to 2 pounds)
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 can (7 ounces) chipotle peppers in adobo sauce
1/2 teaspoon ground cumin
1 teaspoon dried oregano
2 cups mayonnaise
24 ounces salad greens (spring mix is best)
4 roma tomatoes, sliced
1 cucumber, sliced
barbecue sauce, for serving (optional)

Place flank steak on a large platter or in a 9x13-inch baking dish. In a small bowl combine oil, Worcestershire sauce, honey, and 2 tablespoons adobo sauce from the can of peppers. Stir in the cumin and oregano, then pour the marinade over the flank steak. Turn steak over a few times to make sure it is evenly coated, then cover and refrigerate the steak for a couple of hours at least. While the meat is marinating, make the dressing; in a food processor combine the mayonnaise with remaining peppers and adobo sauce. Pulse until combined. Refrigerate until needed. Heat grill to high and cook steak 3 minutes on each side for medium-rare. Allow the meat to rest for 10 minutes, then thinly slice. To serve, place salad greens on each plate and drape with warm meat. Arrange the tomatoes and cucumbers, then top with chipotle dressing and a drizzle of barbecue sauce.

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