I’m loving these daily video recipes presented by Sarah Carey on Everyday Food. They bring to your attention recipes that never crossed your mind to make, and really encourage you to try them because of how simple and delicious they appear.This southwestern steak salad recipe is such, and the end-result was really liked.
The original recipe uses chipotle peppers, but I substituted that with minced red chili paste.
The salad was surprisingly filling, and really can be eaten as an entire meal on its own.
Heat a large skillet over medium-high; season steak with salt and pepper.
Cook about 3-4 minutes per side.
Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper.
In a small bowl, combine chili, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak.
Pour dressing over salad and toss; add steak and toss again.