GRILLED CHIPOLTE FLANK STEAK & TEX MEX SALAD

GRILLED CHIPOLTE FLANK STEAK & TEX MEX SALAD image

Categories Salad

Yield 4 servings

Number Of Ingredients 25

GRILLED CHIPOLTE FLANK STEAK
Chipotle Rub
2 chipotle peppers, from a can with adobo sauce, minced
8 garlic cloves, minced
2T. dry oregano
1T. lime juice
1T. olive oil
2t. salt
Steak
4lbs flank steak
Salad Dressing
1/2c. mayonnaise
1T. Worcestershire sauce
1T. fresh lemon juice
1 garlic glove
1 1/2t. minced canned chipotle chilies
2t. brown sugar
Salad
1 large head romaine lettuce, cut into bite-size pieces
1/4 c. julienne red onion
1/2 c. julienne jicama
2 medium, diced vine ripened salad tomatoes
1 c. roasted corn (I use Trader Joes)
1 lb. thinly sliced flank steak
Tortilla strips

Steps:

Chipotle Rub In a food processor or blender, combine all ingredients and blend to a smooth paste. Spread the chopotle rub evenly over flank steak and let stand a room temperature for 30 minutes. Preheat the grill to meidium high and oil the grill. Place the steak over direct heat of the grill for 2 minutes per side. Move to indirect heat and close the lid of the grill. Continue for 8 to 10 minutes more or until desired doneness is achieved. Salad Dressing In a blender, combine all ingredients and blend until smooth. Salad In a large bowl, combine the lettuce, onion, jicama, tomatoes, and corn. Arrange the salad on chilled salad plates and place slices fo the beef and tortilla strips over the top. Serve with dressing.