Pioneer Woman Chipotle Steak Salad

Pioneer Woman chipotle steak salad turns grilled flank steak, crisp spring greens and a smoky chipotle mayo dressing into a hearty main dish salad in 2 hours 5 minutes. Save this easy steak salad dinner for summer cookouts, date night or Sunday dinner, because it's a grill-and-assemble meal with a make-ahead dressing.

Marinate the flank steak for at least two hours, because that is when the cumin, honey and adobo sink into the meat. Skip it and you get a plain grilled steak that the dressing has to carry alone.

The dressing is just mayonnaise blended with canned chipotles, and it doubles as a veggie dip the next day. Slicing the steak into thin shingles on an extreme diagonal, then draping it warm over cool greens, makes every bite tender and a little spicy.

Pioneer Woman Chipotle Steak Salad

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Course: SaladCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

2

hours 

Cooking time

5

minutes

Calories

650

kcal

Warm, thinly sliced flank steak rests on cool, crisp greens with tomato, cucumber and red onion. A creamy, smoky chipotle dressing ties it together, so each forkful is tender, crunchy and spicy at once.

Ingredients

• 30 oz. weight Mayonnaise
  

• 11 oz. weight Chipotle Peppers In Adobo Sauce, Reserve 2 Tablespoons Adobo
  

• 1 whole Flank Steak
  

• 3 tbsp. Olive Oil
  

• 1 tbsp. Worcestershire Sauce
  

• 1/2 tsp. Ground Cumin
  

• 1 tsp. Oregano
  

• 1 tbsp. Honey
  

• 24 oz. weight Salad Greens (spring Mix)
  

• 4 whole Roma Tomatoes, Sliced
  

• 1 whole Cucumber, Sliced
  

• 1 whole Red Onion, Halved And Sliced
  

Directions

• Make the dressing: Blend 30 oz. mayonnaise with the chipotle peppers in adobo in a food processor or blender, reserving 2 tablespoons of the adobo sauce. Blend until totally combined, then transfer to a container and refrigerate.
• Mix the marinade: Whisk 3 tablespoons olive oil, 1 tablespoon Worcestershire sauce, 1/2 teaspoon ground cumin, 1 teaspoon oregano, 1 tablespoon honey and the reserved 2 tablespoons adobo in a bowl. Stir until it looks smooth and evenly mixed.
• Marinate the steak: Pour the marinade over the flank steak and turn it to coat both sides. Cover and refrigerate for at least 2 hours so the flavor soaks in.
• Grill the steak: Pull the steak from the fridge and grill it over high heat for about 1 1/2 to 2 minutes per side. That keeps it rare to medium rare, which is where flank steak stays tender.
• Rest the meat: Take the steak off the heat and let it rest for a few minutes. Meanwhile, slice the Roma tomatoes, cucumber and red onion.
• Slice the steak: Cut the rested steak into very thin shingles on an extreme diagonal. The thinner the slices, the more tender each bite will be.
• Build the salad: Mound the spring mix on each plate, then drape the warm steak strips over the sides so they cascade downward. Lay the tomato and cucumber slices on one side and place the red onion on top.
• Dress and serve: Drizzle the whole salad with the chipotle dressing. Serve right away, while the steak is still warm against the cool greens.

Tools for this recipe

• Vitamix E310 blender, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use skirt steak instead of flank steak?

Yes, skirt steak works well here and takes the marinade just as nicely. It cooks a little faster, so watch it closely and pull it off the grill once it hits medium rare.

How long does the chipotle dressing keep?

Kept in an airtight container in the fridge, the mayo-based dressing holds for several days. Give it a stir before using, and toss it if it smells off or looks different.

Can I make this steak salad ahead of time?

You can make the dressing and marinate the steak a day ahead, which saves effort at dinnertime. Grill the steak and assemble the salad just before serving so the meat stays warm and the greens stay crisp.

What if I don't have a grill?

A cast iron skillet or grill pan over high heat gives you a similar sear. Cook the steak a minute or two per side, then rest and slice it the same way.

What's the most common mistake with steak salad?

Overcooking the flank steak is the big one, because it turns tough and chewy fast. Stop at rare to medium rare, rest it, and slice thinly against the grain on a diagonal.