Categories: Salad
Ingredients
- 1 1/2-2 lb flank steak
- 3 tbsp olive oil
- 1 tbsp Worcestershire
- 1 tbsp honey
- 7 oz can chipotle peppers in adobo sauce
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 2 cups mayo
- 24 oz salad greens
- 4 roma tomatoes, sliced
- 1 cucumber, sliced
- 1 red onion, halved and thinly sliced
Directions
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Begin with a flank steak. Add the olive oil to a bowl, then add the Worcestershire, honey and 2 tbsp adobo sauce from the can of chipotle peppers. Stir in the cumin and oregano, then pour the marinade over the flank steak. Spread it on both sides of the meat, then cover and refrigerate the steak for a couple hours at least.
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While the meat is marinating, make the salad dressing, which is nothing but mayo and the rest of the can of chipotle peppers. Whirl the two together in a food processor, then just stick it in the fridge till you need it.
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After the steak has marinated, grill it, about 2 minutes per side. Allow the meat to rest for 10 minutes, then slice it very thin with a sharp knife.
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To serve, mound the greens high on each plate and drape slices of warm meat down the sides. Arrange tomato and cucumber slices around the sides of each plate, then top each salad with the red onion slices. Spoon the dressing all around the salad.