Mexican steak salad
Mexican Steak Salad
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Tips and techniques
1. You can use sirloin or rump steak for this salad but we like to use flank. It’s cheaper and mega tasty but does need to be cooked quickly, or it will be tough.
2. Make sure you slice the meat across the grain – not in the direction of the fibres. This helps to make the meat tender and is very important for the success of this dish.
3. Don’t forget to allow time to marinade the meat.
Ingredients
- 400g piece of flank steak, left whole
Large bag of salad leaves
1 large avocado, peeled and diced
1 red onion, sliced into crescents
200g cherry tomatoes, halved
bunch of coriander
- Marinade
1 tbsp olive oil
1 tbsp chipotle paste
1 tsp ground cumin
1 tsp dried oregano
1 tbsp honey or maple syrup
1 tbsp soy sauce
1 tbsp red wine vinegar
flaked sea salt
freshly ground black pepper
Dressing
2 tbsp olive oil
freshly squeezed juice of 2 limes
1 garlic clove, crushed
1 tsp chipotle paste
Serves 4 as a starter, or 2 as a light lunch
Preparation method
Mix the marinade ingredients together in a jug and season with salt and pepper. Put the steak in a plastic bag or a glass or china bowl – don’t use a metal container as the metal can react with the vinegar in the marinade. Pour the marinade over the meat, massage it in well, then leave in the fridge to marinate for several hours, ideally overnight if you have time.
Remove the steak from the marinade and reserve the liquid. Pat the steak dry. Heat a griddle pan until it is too hot to hold your hand over – don’t hold it too close!
Grill the steak for 2–3 minutes on each side, then remove it from the griddle and set it aside to rest. Once the meat has rested, slice it into strips, cutting across the grain, not in the direction of the fibres.
Whisk the dressing ingredients together and add any reserved marinade and the juices from the resting steak. Taste for seasoning and adjust if necessary, then add extra honey, lime or chipotle depending on how sweet, sour or hot you want your dressing.
Put the salad ingredients in a large serving bowl, add the steak and drizzle the dressing on top. Any leftovers go down well in a tortilla wrap.
