20 minutes
A zesty and hearty salad that features tender skirt steak, fresh greens, ripe tomatoes, creamy avocados, and a tangy lime dressing.
Frisée Or Escarole Or Spinach, raw
0 oz
Ripe Tomatoes, cored and cubed
0 oz
Avocados, pitted and cubed
each
Vegetable Or Olive Oil, divided
tablespoons
Skirt Steak, trimmed
0 oz
to taste
to taste
Garlic Clove, finely chopped or crushed
each
Beef Broth Or Water
tablespoons
Chipotle Chile En Adobo, seeded and chopped
each
tablespoons
Mexican Queso Añejo, grated
0 oz
1. Combine Salad Ingredients
Combine the frisée or escarole (or spinach), cubed tomatoes, and avocados in a large bowl.
2. Cook Skirt Steak
Heat 2 tablespoons of oil in a 12-inch heavy skillet until hot but not smoking. Season the skirt steak with salt and pepper, then cook for 1 to 1.5 minutes on each side. Let the steak rest on a rack over a plate to catch the juices.
3. Prepare Garlic and Deglaze
In the same skillet, cook the garlic until fragrant, then add beef broth or water to deglaze the pan, scraping up any browned bits.
4. Make Dressing
Add the chopped chipotle chile, lime juice, and the remaining 1/4 cup of oil to the skillet. Stir to combine.
5. Slice and Assemble Salad
Slice the steak thinly against the grain. Toss with the greens and dressing in the bowl, then serve topped with grated cheese.
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