Let’s talk about salad. By definition, a salad is a cold dish made up of a mixture of raw or cooked vegetables. So there are an endless amount of salads out there is the world. As you may have noticed, I’m not that into salads, but I think I have just found my new favorite one. When you throw some adobo marinated skirt steak, avocado, tortilla chips, and cilantro lime dressing into a bowl of salad, I just simply can’t resist. That is why when Danielle Renov, from Peas Love & Carrots, sent me this recipe for me to post on the blog, I was stoked! Not only was I excited to eat it but I was also excited to photograph it. There are just so many beautiful colors in this salad!
You guys have got to make this for dinner tonight! It is super flavorful with the adobo steak and cilantro lime dressing. This was actually my first time cooking with chiles in adobo sauce and I am hooked! I have officially added it to my culinary repertoire and will be using it more in my cooking. Another thing that I love about this recipe is how versatile it is. You can add, to the salad, whatever veggies you have got lying around in the fridge. Be sure to follow Danielle, for more awesome recipes! Also, be sure, to come back next week for the most amazing toast recipe out there!
- ¾ lb skirt steak
- 2 tablespoon adobo paste (from a can of chiles in adobo)
- 1 lime, juice
- 2 cloves garlic, minced
- Place skirt steak in a bowl and fill with cold water. Allow steak to salt for 1-2 hours to tenderize and remove some of the excess salt. Once skirt steak has soaked, removed from water and pat dry with paper towels.
- Cut long strip of skirt steak into 3 inch pieces. Combine all the remaining ingredients in a bowl and mix well to combine then add the skirt steak and toss to coat evenly. Place in a zip top bag and refrigerate for at least 2 hours or overnight.
- Place a grill pan over high heat. Once pan is hot, grease lightly and add in the skirt steak. Cook for two minutes on each side for medium rare.
- Remove from heat and allow to rest for 8 minutes. Once meat is rested, use a sharp knife to cut the steak into slices, by cutting against the grain.
- Place the garlic, honey, lime, salt, and pepper in the bowl of a food processor and pulse till garlic is finely minced.
- Add in the cilantro and slowly drizzle in the oil, while mixing.
- Pour into an airtight container and refrigerate until serving.
- Place beds of lettuce on two large plates. Top with avocado, purple cabbage, radishes, grape tomatoes, and tortilla chips. Place skirt steak slices on top and drizzle the dressing over the top.