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Grilled chipotle-glazed steak salad

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More salad-for-dinner

This is a nice summertime salad-for-dinner, that goes great with a frosty margarita or Paloma cocktail. This recipe comes from Simply Mexican, by Lourdes Castro. I also found my favorite Fish tacos with cilantro and chile marinade recipe in Lourdes' cookbook. Both are easy, flavorful recipes. The chipotle chile gives this salad a wonderful smokey flavor. To learn more about chipotle chile read my post.

Tenderize your steak

You can use either skirt or flank steak for this recipe. I follow Lourdes' recipe reasonably closely, but take a few extra steps to tenderize the steak. See my post on flank, skirt and hanger steak for tips on how to insure your steak is flavorful and tender.

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Prepare ahead

This can be largely a make-ahead dish, by tenderizing the meat, making the glaze and the salad dressing in advance, preparing the lettuce and chopping all the vegetables but the avocado. The onions can be marinated in advance, just remove them after about an hour and store them in a sealed container in the fridge.


Grilled chipotle-glazed steak salad

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This grilled steak salad is a flavorful summer-time salad-for-dinner. The chipotle chile seasoning goes great with a frosty margarita or Paloma cocktail.


  • 1/2 cup fresh lime juice
  • 1/2 cup olive oil
  • Salt and pepper
  • 2.5 pounds skirt or flank steak
  • 1/2 red onion, thinly sliced
  • 3/4 cup red wine vinegar
  • 1/3 cup ketchup
  • 1.5 T honey
  • 3 chipotle chiles finely minced and 2 T adobo sauce from can
  • Two heads of lettuce, washed, torn and crisped (romaine, butter, red curly etc…)
  • Basket of cherry tomatoes, halved
  • 1/2 red bell pepper, julienned
  • 1 small avocado, diced
  • 1/2 cup feta cheese
  • 2 T salted and toasted pepita seeds


  1. If your steak has not been tenderized, pound it with a tenderizing mallet. Put lime juice, olive oil and salt and pepper in a zip lock bag. add your steak, push air out of the bag and seal. Refrigerate for 3 hours or overnight.
  2. Place onion slices in a small bowl and cover with red wine vinegar. Use as much wine as needed to fully cover your onions. Marinate for 30 minutes to an hour. Retain 3 tablespoons of the vinegar, drain the onions and set aside.
  3. Whisk together ketchup, honey, chipotle chile and adobo sauce in a small bowl, set aside.
  4. Make salad dressing by mixing retained vinegar with 3 T olive oil. You can add another minced chipotle chile and some adobo sauce to the dressing if you wish. Season with salt and pepper and set aside.
  5. Heat grill to medium high. Brush glaze over both sides of meat and grill to medium rare, about 4 minutes per side for flank steak and a little less for skirt steak. Grill time will depend on thickness of your meat. Remove meat from grill and let stand 5-10 minutes before slicing. Slice meat perpendicular to the grain and slice downwards at an angle.
  6. While steak is resting spread lettuce over a large serving plate. Spread steak slices down the middle of the serving platter and scatter the tomatoes and bell peppers around the edges of the platter. Top the steak with diced avocado, crumbled cheese, cilantro and pepita seeds. Drizzle dressing over the salad.





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