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Categories: Healthy eating, Main courses, Salads

Steak salad

Steak salad
Los Angeles Times

When a friend invited us to dinner recently, he apologized, by saying it would be only grilled salmon or Italian sausages and "a big salad." With his wife out of town, he said, he was wrangling two young kids and ... Read more

Total time: 45 minutes | Serves 4
  • 1/2 cup freshly squeezed lime juice
  • 1 chipotle chile in adobo sauce, chopped (or to taste)
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1 pound skirt steak, at room temperature
  • Coarse sea salt and freshly ground black pepper to taste
  • 3 cups loosely packed fresh cilantro leaves
  • 1 large bunch green onions, green part only, chopped
  • 2 just-ripe Hass avocados, thinly sliced crosswise
  • 1/2 cup pumpkin seeds, toasted

Step 1Combine the lime juice, chipotle, garlic, oregano and cumin in a bowl and mix to blend. Set aside.

Step 2Heat a cast-iron or other heavy skillet over high heat until it is smoking. Cut the steak into pieces large enough to fit into the skillet in one layer. Season each well on both sides with salt and pepper. Lay the pieces into the pan and cook until rare, 2 to 4 minutes on each side depending on the thickness of the meat. Transfer to a cutting board and let stand 5 minutes.

Step 3Cut the meat across the grain into thin slices. Transfer to a bowl with the juices. Add the lime juice mixture and toss to mix. Season with more salt and pepper if you like.

Step 4Just before serving, add the cilantro, green onions and avocado and toss to mix. Sprinkle with the pumpkin seeds and serve.

Each serving:
456 calories; 30 grams protein; 18 grams carbohydrates; 9 grams fiber; 31 grams fat; 7 grams saturated fat; 50 mg. cholesterol; 103 mg. sodium.
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