Chipotle Chopped Steak Salad

4 servings



total time


1 pound, flank steak, halved lengthwise with grain, trimmed

1 3/4 teaspoons, table salt, divided

3/4 teaspoon, pepper, divided

2 tablespoons, vegetable oil

1/2 cup, sour cream

2 tablespoons, water

1 tablespoon, lime juice, plus lime wedges for serving

1 tablespoon, minced canned chipotle chile in adobo sauce

1 large head, romaine lettuce (14 ounces), halved lengthwise and sliced thin crosswise

1 , (15-ounce) can black beans, rinsed

1 , avocado, halved, pitted and cut into ½-inch pieces

2 ounces, tortilla chips, chopped coarse (1 cup)


Recipe Instructions

We like to serve this salad with crumbled cotija cheese and cilantro leaves.

Pat steak dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steak to carving board, tent with foil, and let rest for 5 minutes.

Meanwhile, whisk sour cream, water, lime juice, chipotle, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl.

Add lettuce, beans, avocado, and chips to dressing in bowl and toss to coat. Divide salad evenly among 4 plates. Slice steaks thin against grain on bias and divide among salads. Serve with lime wedges.

Test Kitchen Techniques


Serving Size




Total Fat

33 g

Saturated Fat

9 g

Unsaturated Fat

16 g

Trans Fat

0 g


94 miligrams


1014 miligrams

Total Carbohydrate

24 g

Dietary Fiber


Total Sugars

3 g


34 g

4 servings



total time
Start Cooking