Steak, Potato and Romaine Salad with Smokey Chipotle Dressing Recipe
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Yield:
4 to 6 servings
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Total Time:
40 mins
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Prep Time:
20 mins
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Cook Time:
20 mins
Ingredients
Steak
- 1 tablespoon Steak seasoning
- 1 tablespoon Mazola® Corn Oil
- 1 tablespoon brown sugar
- 1–1-¼ pounds skirt steak or flap meat
Potatoes
- 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
Instructions
Steak and potatoes:
- Step 1) Preheat grill to medium-high heat.
- 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.
- 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.
Dressing:
- 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.
- 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.
- 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.
