Warm steak salad with chipotle dressing

Name: Warm steak salad with chipotle dressing
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 tbsp extra virgin olive oil; sea salt and freshly ground pepper; 400g skirt steak; 2 garlic cloves, finely chopped; ¼ cup beef stock or water (check stock is gluten-free if required); 1 can chipotle chillies in adobo sauce; ¼ cup fresh lime juice; 1 small head frisee; 1 cup baby spinach leaves; 2 ripe tomatoes, diced; 4 baby radishes, finely sliced; ½ small red onion, finely sliced; 1 ripe avocado, diced; 1 small handful coriander leaves; 4 tbsp grated romano or parmesan; 

Neil Perry

Updated January 26, 2023, first published December 23, 2014

easyTime:< 30 minsServes:4

Here's a great lunch or light dinner idea, made punchy with some Mexican-inspired flavours. For a full-sized dinner, serve with quesadillas (see below) or tacos. The steak is also great with a salad of cabbage and fresh tomato and chilli salsa.

Ingredients

4 tbsp extra virgin olive oil
sea salt and freshly ground pepper
400g skirt steak
2 garlic cloves, finely chopped
¼ cup beef stock or water (check stock is gluten-free if required)
1 can chipotle chillies in adobo sauce
¼ cup fresh lime juice
1 small head frisee
1 cup baby spinach leaves
2 ripe tomatoes, diced
4 baby radishes, finely sliced
½ small red onion, finely sliced
1 ripe avocado, diced
1 small handful coriander leaves
4 tbsp grated romano or parmesan

Method

Place one tablespoon of olive oil in a heavy frypan over medium-high heat. Season the steak and fry until both sides are well-browned and cooked to your liking; about 4 minutes per side for medium rare. Rest steaks on a plate for about 3 minutes.
Lower heat and add garlic to the pan for a few minutes. Pour in stock or water and stir to de-glaze pan. Turn off the heat and add the chipotle chillies, lime juice, remaining oil and season to taste.
Cut the steak into lengths about 7-8cm long, then cut them into 5mm strips, against the grain.
Remove the root end of the frisée and cut leaves into bite-sized pieces. Mix in a bowl with the spinach, tomato, radishes, onion and avocado, then add dressing. Divide among four bowls.
Divide steak among four plates, sprinkle over coriander, finish with a sprinkle of cheese and serve straight away.
Suggestion: Serve with Neil Perry's bean quesadillas. You could also try rolling the steak and chipotle chillies in tortillas, and serving on a bed of the black-bean mix.