Chipotle Grilled Skirt Steak Salad

This is one of my favorite salads because the flavor is just incredible.  The key to this recipe - canned Chipotle Adobo peppers.   They're pretty darn spicy so don't use the whole can.   But don't skip using them either or else you'll lose the whole point of the salad.  Look in the Spanish aisle of your market.   Whatever peppers you don't use, you can freeze for next time.  Or even better, puree it all up and freeze the sauce, using a little to flavor chili's, soups, etc.   Its a wonderful, spicy, smoky flavor.

I can't take credit for this recipe.  A couple of years ago, we had a can of these peppers in the ole' pantry and were trying to figure out what to do with them.  My husband started looking online and found this recipe.  We tweaked it a bit to our tastes and now, when the weather calls for grilling, this is a go-to for us.  The weather has been so mild for January, we're making this goodness tonight.  The dressing is absolutely to die for. 

Chipotle Grilled Skirt Steak Salad

For the Steak

1 1/2 - 2 lbs of skirt steak

1/4 cup lime juice (fresh if you have it, bottled if not)

3 TBSP canola oil

3 - 4 cloves minced garlic

1/4 cup Worcestershire sauce

2 TBSP balsamic vinegar

red pepper flakes, to taste

salt and pepper, to taste

Smokey, Creamy Chipotle Dressing

1/2 cup heavy cream

1 cup buttermilk

1/8 cup mayo

3/4 cup fresh cilantro, chopped

2 Chipotle peppers in Adobo sauce (see photo above)

1 small white onion, chopped small

1 garlic clove, chopped

pinch of sugar

For Salad

fresh salad greens (I like Romaine, but you can use whatever greens you prefer)

tomatoes (either sliced, or grape tomatoes)

1 avocado, sliced

corn (optional)

1/2 half red onion, slivered

olives (optional)

What To Do:

Add the ingredients under "For the Steak" in a ziploc bag, and marinade the steak for at least 2 hours, if not longer. 

In a bowl, add the cream, buttermilk, mayo, cilantro, white onion, garlic, salt, pepper, pinch of sugar and two of the chipotle peppers with Adobo sauce to your food processor or blender.  Puree until smooth and creamy.

Grill your steak to desired doneness (we light medium rare), approximately 5 minutes per side.  When steak is done, set aside covered in foil, until you're ready to slice and put on top of salad.

Prepare salad plates with greens, tomato, corn, onion, avocado, olives.   Top with slices of steak, pour dressing on top.

Delish!