May 20, 2019
Do you ever have the most amazing meal at a restaurant and think to yourself “I wish I could make this for myself at home”?
I usually consider this a challenge & I make it my personal mission to recreate dishes I’ve eaten while at restaurants or traveling in order to enjoy them at home year round. Not only so I can enjoy them but also so that I can do what I do best and that is swap out restaurant grade ingredients for wholesome, clean versions that the make the dish even better!
Last weekend when Will & I were celebrating his birthday during a little staycation in Denver, we had a dinner at Kachina. We split a big plate of tacos, loads of chips & a guac flight, and a mexican skirt steak with chimichurri. Yeah, we go big on date nights. When we got home that following week I could not shake the craving for more skirt steak, so here is where this recipe was born!
The great thing about this recipe is you can easily eat it on it’s own with some grilled veggies or toss it on a salad to switch it up and eat some extra greens. I really hope you enjoy this recipe as much as we have and I can’t wait to see how you serve it up!
Whole30 Chipotle Skirt Steak Salad
Ingredients
Steak & Chipotle Marinade
- 1.5-2 LBS skirt steak sub flank steak
- 1/4 C red onion
- 1 chipotle pepper in adobo
- 1-2 TBSP adobo sauce vary based on spice level
- 3 cloves garlic
- 1 tbsp pineapple juice
- 1/2 lime, juiced
- 1 handful cilantro (about 1/2 cup, unpacked)
- 1/4 c Avocado Oil
- 1 tsp cumin
Salad Ingredients
- 2 medium poblano peppers, sliced
- 1 medium white onion, sliced
- 2-3 tbsp avocado oil
- 1/2 C corn, cooked
- 1/2 C cherry or grape tomatoes, diced
- 1 avocado diced
- Mixed Greens or butter lettuce
- Sweet Chipotle Ranch Dressing (See Notes)
- Lime Optional Garnish
- Cilantro Optional Garnish
Instructions
Steak & Marinade
- In a Blender add all of the marinade ingredients. Blend until smooth
- Place the steak in a large ribbed dish. Pour the marinade over the steak. Using your hands (get in there!) Work the marinade around to assure it's covering all of the steak. Cover & place in the refrigerator for at least 4 hours. 8-12 hours is best.
- To Grill on the Stove Top: Heat a large cast iron skillet over high heat. Add a tbps of avo oil & lower the heat to medium. Add the steak and cook for 5 minutes per side for medium style steak. Remove & let rest
- To Grill on a charcoal or gas grill: Oil the grill grates. Grill steak for 3-5 minutes for medium style steak. Let rest at least 5 minutes before serving
Salad Instructions
- Prepare the dressing (see Notes)
- If you cooked your steak on the stove: Wipe out the skillet. Let's reuse that pan to saute your veggies. (If not, grab a clean skillet for this step.) Heat 2 tbsp Avo Oil over medium heat. Add your veggies and let them begin to saute. Season with salt, as this helps the vegetables sweat and soften. Let the vegetables saute until you reach desired softness. I prefer to cook for 5-8 minutes, stirring frequently to prevent burning. Add additional oil if needed.
- Now construct your salad. Add all of the salad ingredients to a bowl of greens & serve.
