Chipotle Steak Salad + Crunchy Pepita Relish

The star ingredient in this salad? Chipotle peppers in adobo sauce, which are smoked jalapenos mixed in a sweet and tangy coating of vinegar, tomatoes, garlic and spices. Packed with wicked heat, these peppers have a balanced smoky-savory flavor that packs a huge punch. Find them in short 2-4 inch cans in the international aisle of the supermarket. Here they are used twice: in the creamy dressing and as a smoky, simple marinade for the steak. Flank steak is a leaner, more affordable cut of beef that is usually thin and cooks super-fast. It’s best seared in a super-hot pan and served medium rare to keep it tender and juicy. Always slice flank steak across the grain to reduce the chew. And don’t be scared by the many steps; most come together quickly. You can also make the sauce ahead of time for easier prep!

Serves 6.

STEAK
1/4 cup olive oil
2 tablespoons fresh lime juice
1 canned chipotle pepper in adobo sauce
1/2 teaspoon salt
1 garlic clove
1 (2-pound) flank steak

SALAD
2 ears corn
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/3 cup toasted pepitas
6 cups chopped romaine lettuce
3 mini bell peppers, thinly sliced
2 ripe avocados, peeled and sliced
1/2 cup canned black beans, rinsed and drained
1/4 cup cotija or feta cheese, crumbled
Lime wedges, for serving

CHIPOTLE DRESSING
1/2 cup 2% Greek yogurt
1/4 cup olive oil mayonnaise
1/4 cup lowfat buttermilk
1 canned chipotle pepper in adobo sauce
1 garlic clove
1 tablespoon fresh lime juice
1 teaspoon ranch dressing mix

DIRECTIONS

To make steak: Combine 1/4 cup olive oil, 2 tablespoons lime juice, 1 chipotle pepper in adobo sauce, 1/2 teaspoon salt and 1 garlic clove in mini food processor; process until smooth. Place sauce in a large ziptop plastic bag; add steak and seal bag. Turn to coat; let stand at room temperature for 30 minutes or refrigerate up to 3 hours. Remove steak; discard marinade.

Heat a grill pan over high; lightly coat with cooking spray. Add steak; cook 3-5 minutes per side or until done. Transfer steak to a cutting board; let rest at least 10 minutes. Cut across the grain into thin slices. Sprinkle with salt and pepper.

Place chopped romaine in a large bowl; drizzle with 1/3 cup chipotle dressing. Toss to coat. Top with pepita relish, bell peppers, avocado slices, black beans and cheese. Top each serving with steak slices, serve with lime wedges and additional dressing.

To make dressing: Combine yogurt, mayo, 1 chipotle pepper in adobo sauce, garlic, lime and ranch dressing mix in a mini food processor; process until smooth. (Alternatively, you can finely chop the chipotle pepper and stir all ingredients together with a whisk).

Crunchy Pepita Relish
To make pepita corn relish: Cut corn off cob. Heat a medium pan over medium high heat. Add 1 tablespoon oil to pan; swirl to coat. Add corn to pan; sprinkle with garlic powder, cumin and 1/4 teaspoon salt. Sear 2 minutes or until lightly browned. Add pepitas; toss.

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.