25 May 2010

Make It: Imitation Chipotle Steak Salad

I have a mild — okay, severe — obsession with Chipotle’s salads. Just ask my boyfriend. Every time we’re going out for a quick dinner and he asks what I want, I say Chipotle steak salad. Him: “Thanks for being honest, but let’s not get that AGAIN.”

Sighhh, but I could seriously eat it every day. I get it the same way every time: lettuce, steak, grilled peppers and onions, lots of guac, and a bit of cheese and sour cream.

That always sounded easy enough to make at home, it was just a matter of getting all the elements right. So I buckled down in the kitchen and did Chipotle right. First, I had to start with good spices…

Cumin, cayenne, chili powder, paprika, Trader Joe’s 21 Seasoning Salute (such a great basic seasoning!), salt, and pepper made up the rub for my steak. I coated the steak with melted ghee (to help prevent it from drying out), then rubbed it down on both sides with the spice mixture. As I was preparing the meat, I put my onions and peppers on the stovetop grill.

While the veggies were grilling, I prepped the guac. This is my recipe for the EASIEST GUACAMOLE YOU WILL EVER MAKE. You need two ingredients:

Avocado and fresh salsa/pico de gallo. I like Whole Foods’ house-made pico. Just scoop out the avocado and add as much salsa as you want. The salsa has all the other ingredients you’d put in guac (tomatoes, onion, cilantro, and spices).

Looks just like homemade guac! Then it was time to grill the meat. I’ve just been having a love affair with this local, grass-fed flank steak. I could eat it all the time!

The steak took about 10 minutes on each side on medium-low heat. I’ve been loving my stovetop grill… but I may just be getting a new one this summer so Rachel and I can have some girl on grill action! Anyway, while the meat grilled, I prepped the fixins’…

Grilled veggies, guac, and some raw goat’s cheddar cheese. I put everything on a bed of crispy romaine. Using crispy lettuce is key because the texture contrasts with the soft ingredients.

The cherry on top was a dollop of full-fat Greek yogurt. Okay, that is one plate of delicious. I also added a special ingredient: red chili pepper aioli — recipe to come next week! Chipotle, watch your back. I’m coming for you!

Oh, but the best part? I had plenty of leftovers that I prepared for lunches this week.