Chipotle Steak Salad Recipes

CHIPOTLE'S STEAK RECIPE BY TASTY

Chipotle's Steak Recipe by Tasty image

Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 ½ lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
kosher salt, to taste
freshly ground black pepper, to taste
2 cans chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

On a cutting board, season the steak with salt and pepper on both sides.
Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
Refrigerate for at least 2 hours, up to overnight.
Heat the oil in a large skillet over medium-high heat.
Add the steak to the pan and cook for 5 minutes per side.
Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams

CHIPOTLE STEAK SALAD

Chipotle Steak Salad image

You can use leftover grilled Chicken or pork instead of steak.You can also cube the meat and serve tossed into a pasta for a pasta salad. Or small cubed to make a dip to serve with crackers or an appetizer.

Provided by Rita1652

Categories Spreads

Time 15m

Yield 3-5 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/3 cup ketchup
1 dill pickle, finely chopped
1 small red onion, very thinly sliced
1 -2 chipotle pepper, in adobo sauce diced seeds removed if you want to bring down the heat
1 tablespoon Worcestershire sauce
1 tablespoon cilantro
3 cups cooked grilled steak, sliced very very thinly
salt & pepper, to taste

Steps:

Mix everything together.
If Steak was well seasoned before grilling omit the salt & pepper.
Serve on a nice hearty toasted roll, or on a bed of greens and avocado, wrap in a tortilla.

CHIPOTLE STEAK SALAD

Chipotle Steak Salad image

Make and share this Chipotle Steak Salad recipe from Food.com.

Provided by Gymkitty

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1/2 head romaine lettuce
3 cups spinach
1/2 cup corn
1/2 cup black beans
2 avocados
1/2 cup chopped tomato
2 roasted red peppers
1/2 cup fresh pineapple chunk
1 cup fresh cilantro
6 tortilla chips
2 steaks
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried chipotle powder
1 teaspoon garlic powder
salt and pepper
2/3 cup sour cream
1 tablespoon garlic powder
1 tablespoon minced chipotle chile
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons lime juice
salt

Steps:

Chop lettuce, avocado, tomatoes, and roasted red peppers. Then combine first 8 ingredients in a bowl and toss. Next preheat grill. Rub steaks with chili powder, cumin, chipotle powder, garlic powder, and salt & pepper to taste. Next grill steaks for around 8-9 minutes or until desired temperature. Take steaks off the grill and let them sit for around 3 minutes. To prepare the dressing combine sour cream with next 6 ingredients. Toss salad with dressing. Top salad with crushed tortilla chips. Finally, slice steak and serve on top of salad.

CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES

Chipotle-Coffee Steak Salad with Grilled Corn and Tomatoes image

Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.

Provided by Anna Stockwell

Categories Steak Salad Coffee Chile Pepper Cheese Cilantro Lettuce Coriander Corn Grill Lime Juice Flaming Hot Summer

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 teaspoons finely ground coffee
1 teaspoon chipotle chile powder
3 teaspoons kosher salt, divided
1 1/2 teaspoons brown sugar, divided
1 teaspoon ground coriander, divided
2 (8-10-ounce) New York strip steaks
3 tablespoons olive oil, plus more for brushing
2 ears of corn, husked
1 pint cherry tomatoes
3 tablespoons fresh lime juice (from about 2 limes)
2 heads of romaine hearts, torn (about 8 cups)
3/4 cup Pickled Onions
1/2 cup crumbled Cotija or feta cheese (about 2.5 ounces)
1/2 cup coarsely chopped cilantro, plus more for serving

Steps:

Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.

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