Big Daddy Spicy Beef Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 723
- Total Fat
- 49
- Saturated Fat
- 11
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 49
- Cholesterol
- 135
- Sodium
- 1863
- Total: 1 hr 4 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 14 min
Ingredients
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
Directions
- 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.