Lunch / Dinner
Craving something above and beyond the usual lettuce-and-tomato salad? Try this hearty option.
FOR THE DRESSING—
FOR THE FLANK STEAK—
FOR THE SALAD—
Combine ketchup, lime juice, honey, onion, oil, water, chipotle, cumin, and salt for the dressing in a small bowl. Remove 1/4 cup for marinating flank steak; set remaining dressing aside.
Marinate steak in 1/4 cup dressing for at least 15 minutes or up to 2 hours. Chill steak if marinating longer than 30 minutes, otherwise it may be marinated at room temperature.
Remove steak from marinade; discard excess marinade. Season steak with salt and pepper.
Sear steak on both sides with oil in a large nonstick pan over high heat until medium-rare, 3–4 minutes per side. Transfer meat to a cutting board. Let steak rest 5 minutes, then use a sharp knife to thinly slice steak against the grain. To assemble remaining salad, layer half the greens in a deep glass bowl (such as a 12-cup trifle bowl). Layer half of tomatoes, cheese, chips, beans, cilantro, scallions, and steak slices. Drizzle salad with half the dressing, then layer the remaining ingredients with the steak slices mounded in the center; drizzle with remaining dressing.
Garnish salad with a dollop of sour cream and serve.
Chipotles are spicy and smokey. Use them with care—they're potent!
Sear marinated steak in a hot, nonstick skillet. Take care that it doesn’t scorch.
Look at the structure of the steak before cutting, then slice it against the grain.
Per serving (1 1/2 cups)
% Daily Value*
Total Fat 16g 24%
Saturated Fat 6g 30%
Cholesterol 44mg 14%
Sodium 458mg 19%
Carbs 26g 8%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.