Big Daddy Spicy Beef Salad

Total Time:
1 hr 4 min
20 min
30 min
14 min

4 servings

  • 4 chipotle chilies, stemmed
  • 1/2 cup olive oil, plus 2 tablespoons divided
  • 2 limes, juiced
  • Salt and freshly cracked black pepper
  • 1 (1 1/2 to 2-pound) flank steak
  • 2 jalapenos, seeded and thinly sliced
  • 1/4 cup chopped cilantro leaves
  • 2 red bell peppers, roasted, seeded and cut into strips
  • 1/2 red onion, thinly sliced
  • 1/4 cup finely chopped dry roasted peanuts
  • 2 oranges, juiced
  • 1/4 cup soy sauce
  • Pinch sugar
  • 6 to 8 cups mesclun greens, washed and dried
  • Add the chipotles, 1/2 cup olive oil and the lime juice to a food processor or blender and season with salt and black pepper, to taste. Pulse until it becomes a thick puree. Coat the flank steak with the chipotle mixture and let it marinate for 30 minutes.

  • Preheat a grill to high heat.

  • Add the jalapenos, cilantro, red peppers, red onion, peanuts, orange juice, soy sauce, sugar and remaining 2 tablespoons olive oil to a large bowl. Toss the ingredients well to combine. Season the mixture with salt and pepper, to taste, and set the bowl aside.

  • When the flank steak has finished marinating, put it on the preheated grill and grill each side for 6 to 7 minutes. Transfer the steak to a cutting board and let it rest for about 8 to 10 minutes. Slice the steak thinly against the grain, and begin assembling your salad immediately.

  • Put the meslun greens on each serving plate and spoon some of the jalapeno mixture over the greens. Top with the sliced flank steak, serve and enjoy.

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