Best Chipotle Steak Salad Recipes

SPINACH 'N' STEAK SALAD WITH CHIPOTLE HONEY MUSTARD

Steps:

• Brush steak with 1 tablespoon Chipotle Honey Dressing.
• Grill or broil steak to desired doneness.
• Let stand 5 minutes before cutting into thin slices.
• Divide spinach, cucumber, red onion and red pepper on two large plates.
• Arrange sliced steak on top of each.
• Drizzle with Chipotle Honey Mustard Dressing, to taste.
• Sprinkle with feta cheese and onions, if desired.

CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES

Steps:

• Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
• Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
• Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
• Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.

CHIPOTLE STEAK SALAD

Steps:

• Chop lettuce, avocado, tomatoes, and roasted red peppers. Then combine first 8 ingredients in a bowl and toss. Next preheat grill. Rub steaks with chili powder, cumin, chipotle powder, garlic powder, and salt & pepper to taste. Next grill steaks for around 8-9 minutes or until desired temperature. Take steaks off the grill and let them sit for around 3 minutes. To prepare the dressing combine sour cream with next 6 ingredients. Toss salad with dressing. Top salad with crushed tortilla chips. Finally, slice steak and serve on top of salad.

CHIPOTLE STEAK SALAD

Steps:

• Mix everything together.
• If Steak was well seasoned before grilling omit the salt & pepper.
• Serve on a nice hearty toasted roll, or on a bed of greens and avocado, wrap in a tortilla.

MEXICAN-SPICED STEAK WITH CHIPOTLE CON QUESO SAUCE AND AVOCADO SALAD

Steps:

• In a small bowl, combine the grill seasoning, lime zest, coriander, cumin and chili powder. Work the dry rub into the steaks on both sides; set the steaks on a plate and let stand for 15 minutes. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling, 3 to 4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce the heat to the lowest setting and keep the sauce warm. Drizzle a little EVOO on a large griddle or in a heay skillet; spread the oil evenly with a bunched-up paper towel. Heat the pan over high heat until just smoking. Add the steaks and cook for 5 minutes, lowering the heat if needed. Flip and cook for 2 to 3 minutes for medium. Remove and let rest for 5 minutes. Slice the steaks and top with the chipotle-cheese sauce. Serve the avocados, tomatoes and red onion alongside the steaks. Sprinkle the salad with salt, lemon juice and EVOO. Top the steaks and salad with the cilantro.