OK so this week for our test it out Tuesday feature we are once again cooking from The Pioneer Woman Cooks – Food from my Frontier . To be quite honest I am having a hard time tearing myself away from it. Every recipe I have tried so far has been so good.

Actually, they have all been ah-mazing!

Yes all 3 of them 😉 You know what they say, If your on to a good thing . . . stick with it . . . or something like that.

So, stick with it I shall!

This week we are making this Chipotle Steak salad.

ummmm

I have no words to truly express to you how in love with this salad I actually am.

Im not a huge red meat fan (I know, I know I have issues – first the onions now the red meat. We all have some quirks right? ;)) which probably explains why I have so much trouble with my iron levels being so low . . . anyway enough about me.

This salad . . .

Make it.

Tonight

You need it in your life.

This marinade seriously enhances the flavour of the steak. It really brings out its . . . meatiness (Although just quietly, its so good that I plan to try it on both chicken and fish in the not to distant future). This aint no baby salad, this salad is packed with flavour and would win the heart of even the manliest of salad haters.

. . . and then theres the salad dressing.

Holy spicy bowl of deliciousness! This dressing is no joke. It has some serious kick to it.

Serious, serious kick to it.

But its a seriously good kick!

Thank you Ree for yet another delicious, Simple ∞ Scrumptious ∞ Step-by-Step dinner. You really are THE pioneer woman and I take my hat off to you.

Chipotle Steak Salad
Re-written in my own words from The Pioneer Woman Cooks – Food from my
Serves 4-6

Ingredients –

1 1/2 – 2 lbs Steak (I used Kangaroo)
1 Tbsp Worcestershire sauce
1 Tbsp Honey
3 Tbsp water
1 7 ounce can chipotle peppers in adobo sauce*
1/2 tsp ground cumin
1 tsp dried oregano
2 cups Mayo (I used Kraft 97% fat free)
24 ounce bag of salad greens
4 roma tomatoes (I used 1 cup cherry tomatoes instead), sliced
1 cucumber, sliced
1 red onion, finely sliced

Method –

1 – Place steak in a deep dish or bowl (or a ziplock bag would work just fine I’m sure)

2 – In a small bowl combine water, worcestershire sauce, honey and 2 Tbsp adobo sauce (save the rest of the can for later, thats what we use to make the dressing :))

3 – Stir in cumin and oregano

4 – Pour marinade over the steak, make sure its spread evenly over both sides.

5 – allow to marinate for a good few hours, if not over night.

6 – While the meat is marinating, make the dressing. Simply pour mayo and remaining chipotle peppers (sauce and all) into a blender and process until smooth.

7 – Refrigerate until ready to use 🙂

8 – Once the steak has been marinated, grill is over high heat to desired “doneness” (we like ours medium/rareish so about 2-3 mins per side)

9 – Allow steak to rest, wrapped in foil for 5-10 mins.

10 – While your meat is resting assemble the salad ingredients.

11 – slice meat very thinly and on a slight diagonal.

12 – To serve, top mounds of deliciously refreshing salad with succulent marinated steak and finish off with a drizzle of the
ah-mazing salad dressing (note I also added avocado . . . avocado makes every salad better!!!)

13 – Enjoy 🙂

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* Chipotle peppers in adobo sauce can be found in most specialty/independent fruit stores like Norton St grocer or harris farm market. You can also find them in sydney at The Essential Ingredient in Balmain, or you can always order from USA foods

Nutritional Info (approx per Serve) obtained using fatsecret.com –

Complete Salad (with approx 100g steak and 1 Tbsp dressing) –

Cal – 194
Fat – 2.2
Carbs – 16
Protein – 27.6
Fiber – 3.2

Salad alone –

Cal – 170
Fat – 2
Carbs – 12
Protein – 27
Fiber – 3

Salad Dressing (per Tablespoon) –

Cal – 24
Fat – 0.2
Carbs – 4
Protein – 0.6
Fiber – 0.2