Chipotle Steak Salad

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I've been making this salad for three years now, and it's earned its place because I can throw it together while my partner finishes dinner. The first time I made it, I accidentally left the steaks too long and they turned out dry — since then I've learned to pull them at 130°F so they're still warm when you slice them.

The key is getting the chipotle adobo right. I use two tablespoons from the can itself, not just the sauce underneath. When I'm in a rush, I buy pre-cooked steak strips and skip the pan entirely — it's a different texture but honestly delicious either way.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: Mexican

Calories: 385

Ingredients Method Nutrition Notes

Ingredients

For the dressing:

3 tbsp olive oil
1 tbsp fresh lime juice
2 tsp adobo sauce from canned chipotles
1 small garlic clove minced
½ tsp kosher salt
¼ tsp black pepper

For the salad:

1 lb flank steak or skirt steak, cut against the grain into thin strips
4 cups mixed greens or romaine lettuce chopped
1 cup cherry tomatoes halved
½ medium avocado sliced
½ red onion thinly sliced
¼ cup fresh cilantro roughly chopped
2 tbsp pepitas or sunflower seeds optional

Method

Cook the steak: Heat a large skillet over medium-high heat. Season the steak strips with salt and pepper, then cook for 2-3 minutes per side until they reach an internal temperature of 130°F. Remove from pan and let rest for 5 minutes before slicing against the grain.
Mix the dressing: Whisk together olive oil, lime juice, adobo sauce, garlic, salt, and pepper in a small bowl until emulsified.
Build the salad: In a large bowl, combine greens and tomatoes. Drizzle with half the dressing and toss gently to coat.
Assemble: Divide the dressed greens among plates. Top with sliced steak, avocado, red onion, cilantro, and seeds. Finish with any remaining dressing.

Nutrition

Calories: 385kcalCarbohydrates: 18gProtein: 26gFat: 24gSaturated Fat: 5gCholesterol: 78mgSodium: 610mgPotassium: 720mgFiber: 5gSugar: 3gVitamin A: 45IUVitamin C: 68mgCalcium: 75mgIron: 3mg

Notes

This salad keeps well in the refrigerator for 2-3 days, though I'd store the avocado separately since it browns quickly. If you're meal-prepping, add the dressing just before serving.

You can substitute the steak with chicken breast (cook to 165°F) or shrimp (about 4 minutes per side). For a vegetarian version, try grilled halloumi or chickpeas instead of meat.

The chipotle adobo sauce is quite smoky and spicy. If you prefer milder flavor, use just 1 tablespoon. If you love heat, up to 3 tablespoons works well — taste as you go.

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