Steak Salad with Chipotle Ranch


Our garden’s kale wintered nicely and is a great addition to this super simple salad entree. The recipe is for the salad pictured but you can be creative with its contents like adding garbanzos, cucumbers, corn, black beans, peas, pine nuts, pumpkin seeds etc. You could also replace the sprouts with angel hair cabbage and shredded carrots. Gluten-free (if you use a gluten free dressing), heart healthy, diabetic friendly.

PRINT Steak Salad with Chipotle Ranch recipe from MS Word

Steak Salad Image

Steak Salad with Chipotle Ranch

Yield: 4 generous servings

1 lb. grass fed Angus flank steak
1 teaspoon salt
fresh cracked black pepper to taste
SALAD:
6 oz. spring salad mix
2 oz. baby kale
1 large tomato cut into wedges
½ red onion sliced
1 apple diced
1 cup whole walnuts
1 cup clover/alfalfa sprouts
DRESSING:
1 bottle ranch dressing (I use one without MSG)
1-2 chipotle peppers in adobo sauce
1/2 teaspoon paprika

Salt and pepper the flank steak and grill or broil to mid rare (about 3 minutes per side). Let meat rest at least 15 minutes before slicing. Combine ranch dressing, chipotle peppers and paprika in a blender. Assemble salad as pictured and slice flank steak across the grain into strips and lay on top of the salad. Dress and serve

©2015 Aron David Bradley
http://www.boomercuisine.com

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