Monday, 30 September 2013

Chipotle Steak Salad

This was a delicious summery salad that really hit the spot. The combination of the spicy dressing with the succulent beef was incredible and all the crunchy veg really added to the texture. I will definitely be making this again.

Chipotle Steak Salad (adapted from Pioneer Woman)
(Serves 1)

2 tbsp light mayonnaise
2 tsp chipotle paste
1 sirloin steak, cut into strips
1 tbsp oil
1 tsp Worcestershire sauce
1/4 tsp ground cumin
1 tsp oregano
1 tbsp honey
salad leaves
1 tomato, sliced
1 in piece cucumber, sliced
1/2 red onion, sliced
1/2 ear of corn, shucked
1/2 large avocado, sliced

Mix the mayonnaise with half of the chipotle paste until well combined. Set aside in the fridge.

To make the marinade; whisk together the oil, Worcestershire sauce, cumin, oregano, honey, and the rest of the chipotle paste. Pour this over the steak, making sure to coating both sides. Cover and marinate in the fridge for at least two hours.

Heat a frying pan and fry the steak for a few mins until it starts to brown. Remove from the pan and allow meat to rest a few minutes. Fry the corn for a couple of minutes.

Put the salad leaves on a plate and top with the tomato, cucumber, red onion, avocado and corn. Top with the steak. Drizzle the chipotle dressing over the salad and serve.

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