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Salad week is coming to a close, and you’ve probably gathered that the key to a good dinner salad is balance. Today’s is no exception: I’m making an especially satisfying salad that features warm, hearty skirt steak; crunchy romaine; cool cucumber; fresh tomatoes; creamy avocado; and a bright, smoky dressing made with the classic southwest flavors of
lime and chipotle.
Sarah’s Tip of the Day:
Watch the video and I’ll let you in on the secret to giving skirt steak that perfect juice-sealing sear. Plus, I’ll show you a neat timesaving trick for prepping avocado. Suddenly I’m feeling very hungry. Aren’t you?
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Recipe Ingredients:
1 pound skirt steak (1/2 inch thick), trimmed
Coarse salt and ground pepper
2 hearts romaine lettuce, torn
1 avocado, halved, pitted, peeled, and diced
1/2 English cucumber, peeled and diced small
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
1 to 2 canned chipotle chiles in adobo, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Southwest Steak Salad | Everyday Food with Sarah Carey
