Chipotle Steak Salad
This super healthy chipotle steak salad is great for a low carb lunch or dinner with plenty of fresh vegetables and oodles of flavour. Cucumber, avocado, tomato & lettuce with a zingy dressing and Gran Luchito chipotle marinated steak. What more do you need?
Be sure to check out our other salad recipe ideas. Our favourites include this Panzanella Salad recipe and this Chicken salad recipe.
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Prep time
15 mins
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Cook time
4 mins
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Total time
19 mins
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Ideal for
Lunch
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Make it
Mexican
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Serves
1
Find us in the
Mexican Section
Ingredients
- 1 teaspoon Gran Luchito Chipotle Chilli Paste
- 350g / 12 oz sirloin steak
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- Juice of 1 lime
- 1 lemongrass stalk, tender white part only, finely chopped
- ¼ cucumber, finely chopped
- 2 spring onions, thinly sliced
- 1 baby gem lettuce, torn into pieces
- 1 avocado, flesh sliced thinly
- 4 cherry tomatoes, quartered
- A handful of coriander leaves, roughly chopped
- A handful of mint leaves, roughly chopped
- A handful of peanuts, crushed
- Salt and freshly ground black pepper
How to make it
- Rub the Gran Luchito chipotle chilli paste into the steak and leave for 15 minutes.
- In a bowl, make the dressing by mixing together the fish sauce, sesame oil, lime juice and thinly sliced lemon grass. Add the cucumber and spring onions and leave aside.
- Meanwhile, separate all the lettuce leaves and slice the bigger leaves into bite-sized chunks.
- Heat a griddle pan until smoking hot.
- Add the steak and leave without moving it for 2 minutes. Flip and repeat for medium rare, or a little longer if you like your steak well done.
- Leave to rest for 5 minutes before slicing thinly.
- Meanwhile, add the avocado, tomatoes, lettuce, coriander and mint to the dressing and mix well.
- Place the dressed salad in a bowl, season with salt and pepper, then top with steak and sprinkle with crushed peanuts.
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Chipotle Honey Roasted Carrots
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