Charred Beef and Tomato Salad
Chipotle pepper not only plays a major role in marinating the skirt steak, it's also a key ingredient in this salad's spicy buttermilk dressing.
8 oz. skirt steak
Chipotle Marinade, (recipe follows)
2 cups chopped romaine lettuce
2 cups spinach leaves, trimmed
Chipotle Buttermilk Dressing (recipe follows)
1 lb. Florida Tomatoes,cut into wedges
1 avocado, diced
1⁄2 cup diced, cooked bacon
2 tbsp. crumbled blue cheese
Chipotle Marinade: In a bowl, combine 1⁄2 cup chopped parsley, 1⁄2 cup vegetable oil, 2 tbsp. cider vinegar, 1 tbsp. pureed chipotle, 1 tsp. minced garlic, 1⁄2 tsp. salt, and 1⁄4 tsp. black pepper. Yield: about 3⁄4 cup.
Chipotle Buttermilk Dressing: In a bowl, combine 1⁄4 cup mayonnaise, 1⁄4 cup
buttermilk, 2 tbsp. each chopped cilantro and sour cream, 1 tsp. chipotle, 1 tsp. lemon juice, 1⁄2 tsp. Worcestershire sauce, 1⁄2 tsp. minced garlic, and 1⁄8 tsp. ground black pepper. Yield: about 2⁄3 cup.
1. In a bowl, combine skirt steak and 1⁄2 cup Chipotle Marinade; marinate for 6-8 hours.
2. Grill or broil steak until medium-rare, about 5 min. on each side. Slice against grain in thick strips; set aside.
3. In a bowl, combine romaine with spinach; toss with 1⁄2 cup Chipotle Buttermilk Dressing. Divide greens among 4 plates; mound sliced steak on top. Surround with tomato wedges. Garnish with avocado, bacon, and blue cheese.