I realize that it is now September and every other food blogger in the world is now featuring delectable treats with apples and pumpkins and back to school lunches. However, I never ever do what is trending and just do what I want. So I am bringing you one last summer salad. Because its still hot out!
In other news, tomorrow my sweet little girl starts her first day of Preschool! I am half so excited for her and half freaking out that she old enough to go!! And baby #2 could make an appearance anyday now! We are all ready to go, just waiting! 🙂
Prep Time: 10 minutes
Cook Time: 5 minutes
Keywords: grill low-cal low-fat avocado beef cucumber tomatoes Quick Southwest summer
- 1 pound skirt steak
- salt and pepper
- 2 hearts of romain lettuce, torn
- 1 avocado, diced
- 1/2 english cucumber, peeled and diced small
- 6 small tomatoes, diced
- 1 small red onion, thinly sliced
- 1-2 canned chipotle chiles in adobo, minced
- 3 TBSP fresh lime juice
- 2 tsp honey
- 1/4 cup extra virgin olive oil
Heat a large skillet over medium high.
Cut the steak into 4 pieces and season with salt and pepper.
Cook 2 1/2 minutes per side for medium-rare.
Transfer to a plate and loosely cover with foil – let rest 5 minutes, then slice thin.
In a large bowl, toss together the lettuce, avocado, cucumber, tomatoes, onion, 1 tsp salt and 1/8 tsp pepper.
In a small bowl, combine the chile, lime juice, honey, 1/2 tsp salt, and a pinch of pepper.
Gradually whisk in the oil and any juices that have accumulated from the steak.
Pour over the salad and toss.
Add steak and toss again.