GrillMexican
Santa Fe steak salad
Sliced steak, corn, black beans, avocado, chipotle vinaigrette. Dinner on greens.
Made it?
35 min · 25 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- flank or skirt steak1 1/2 lb
- kosher salt2 tsp
- romaine, chopped1 head
- black beans, rinsed1 can
- corn, charred1 cup
- avocado1
- chipotle in adobo, minced1
- olive oil3 tbsp
- lime1
- to finishcotija
Method
- 1
Salt the steak. Grate to 128°F. Rest 8. Slice.
- 2
Chipotle, oil, lime, salt. That is the dressing.
- 3
Greens, beans, corn, avocado, steak. Dressing, cotija.
Same cut
Skirt and flank
Same steak. Pick the plate.