Chipotle Chopped Steak Salad

• servings: 4 servings

Ingredients

1 pound, flank steak, halved lengthwise with grain, trimmed

1 3/4 teaspoons, table salt, divided

3/4 teaspoon, pepper, divided

2 tablespoons, vegetable oil

1/2 cup, sour cream

2 tablespoons, water

1 tablespoon, lime juice, plus lime wedges for serving

1 tablespoon, minced canned chipotle chile in adobo sauce

1 large head, romaine lettuce (14 ounces), halved lengthwise and sliced thin crosswise

1 , (15-ounce) can black beans, rinsed

1 , avocado, halved, pitted and cut into ½-inch pieces

2 ounces, tortilla chips, chopped coarse (1 cup)

Directions

Recipe Instructions

We like to serve this salad with crumbled cotija cheese and cilantro leaves.

Pat steak dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steak to carving board, tent with foil, and let rest for 5 minutes.

Meanwhile, whisk sour cream, water, lime juice, chipotle, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl.

Add lettuce, beans, avocado, and chips to dressing in bowl and toss to coat. Divide salad evenly among 4 plates. Slice steaks thin against grain on bias and divide among salads. Serve with lime wedges.

Test Kitchen Techniques

Nutrition

• Calories: 577
• Total Fat: 33 g
• Saturated Fat: 9 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 94 miligrams
• Sodium: 1014 miligrams
• Total Carbohydrate: 24 g
• Total Sugars: 3 g
• Protein: 34 g