Chipotle Steak Salad

Savor the bold, smoky flavors of this Chipotle Steak Salad, a satisfying combination of protein-packed steak and vibrant, fresh veggies. Marinated in a zesty blend of chipotle peppers, lime juice, garlic, and smoked paprika, the tender grilled steak is the star of this dish, bringing a spicy kick that perfectly complements the crisp romaine lettuce, sweet cherry tomatoes, creamy avocado, and juicy corn. Topped with a drizzle of homemade chipotle-lime dressing and a sprinkle of tangy cotija cheese, this salad is as indulgent as it is nutritious. Whether you're hosting a summer cookout or whipping up a quick weeknight dinner, this recipe is a flavorful feast that comes together in just 25 minutes of active prep and cooking time. Ideal for fans of bold Tex-Mex flavors, this dish is sure to become your new mealtime favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound steak (ribeye, flank, or sirloin)
• 2 pieces chipotle peppers in adobo sauce
• 3 tablespoons fresh lime juice
• 4 tablespoons olive oil
• 2 pieces garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 piece avocado, diced
• 0.25 cup red onion, thinly sliced
• 0.5 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons cilantro, chopped
• 0.25 cup cotija cheese (optional)

Directions

Step 1

In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, smoked paprika, salt, and black pepper to make a marinade.

Step 2

Finely chop the chipotle peppers and mix them into the marinade.

Step 3

Place the steak in a shallow dish and pour the marinade over it, ensuring it’s fully coated. Marinate for at least 30 minutes, ideally 1 hour, in the refrigerator.

Step 4

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon of olive oil.

Step 5

Cook the steak for 4-5 minutes per side for medium-rare, or longer if desired. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.

Step 6

In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, avocado, red onion, corn kernels, and cilantro.

Step 7

Make the chipotle-lime dressing by blending the remaining chipotle peppers with 1 tablespoon of olive oil and 1 tablespoon of lime juice. Adjust seasoning as needed with salt and pepper.

Step 8

Arrange the sliced steak on top of the salad and drizzle with the prepared dressing.

Step 9

Sprinkle cotija cheese (if using) over the salad and serve immediately.

Nutrition Facts

Serving size	(1683.4g)

Amount per serving	% Daily Value*
Calories	2808.1

Total Fat 210.3g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 461.6mg	0%
Sodium 3832.1mg	0%
Total Carbohydrate 75.4g	0%
Dietary Fiber 30.1g	0%
Total Sugars 21.1g
Protein 173.1g	0%

Vitamin D 12.8IU	0%
Calcium 755.1mg	0%
Iron 17.8mg	0%
Potassium 4705.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.6%

Protein: 24.0%

Carbs: 10.4%