Steak, Potato and Romaine Salad with Smokey Chipotle Dressing Recipe

  • Yield:

    4 to 6 servings

  • Total Time:

    40 mins

  • Prep Time:

    20 mins

  • Cook Time:

    20 mins


  • 1 tablespoon Steak seasoning
  • 1 tablespoon Mazola® Corn Oil
  • 1 tablespoon brown sugar
  • 1–1-¼ pounds skirt steak or flap meat
  • 2 pounds small new potatoes or fingerlings, quartered
  • 2 teaspoons salt, optional
  • ¼ cup cider vinegar
Smokey Chipotle Dressing
  • 2 cloves fresh garlic
  • 1–2 tablespoons canned chipotles in adobo sauce (or to taste)
  • 3 tablespoons white wine vinegar
  • ⅓ cup reduced fat sour cream
  • 1 tablespoon water
  • ½ cup Mazola® Corn Oil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh cilantro
  • Salt and pepper to taste
  • 1 head Romaine lettuce, chopped
Optional Garnishes
  • Chopped fresh parsley or cilantro
  • Lime wedges


Steak and potatoes:
  1. Step 1) Preheat grill to medium-high heat.
  2. Step 2) Combine steak seasoning, corn oil and brown sugar in a small bowl. Spread over surface of steak until thoroughly coated. Set aside to marinate for 10 to 15 minutes.
  3. Step 3) Bring 3 quarts of water to a boil in a large pot; add potatoes and salt, if desired. Cook for 10 minutes or just until tender. Drain potatoes; sprinkle with vinegar and set aside.
  1. Step 1) Combine garlic, chipotles, vinegar, sour cream, water and corn oil in a blender or food processor. Pulse for 10 to 15 seconds and then puree for 30 seconds until smooth. Pour into serving bowl. Stir in parsley and cilantro; salt and pepper as desired.
  2. Step 2) Grill steak for 3 to 5 minutes per side or to desired doneness. Transfer to cutting board and allow meat to rest for 5 minutes. Slice steak thinly across the grain.
  3. Step 3) To assemble the salad, layer romaine into a large shallow bowl or platter; top with warm potatoes and sliced steak. Drizzle with Smokey Chipotle Dressing. Sprinkle with additional parsley, cilantro, lime wedges and avocado slices, if desired. Toss salad and serve immediately.