If you like a spicy salad dressing then this salad is for you. The iceberg lettuce is juicy, cold and crisp which is cooling in comparison to the spicy chipotle. Crouton and tomatoes are another great way to temper the spice. There are no croutons or tomatoes in the photos as I was a little off my game the day I shot this recipe. I burnt the croutons and completely forgot the tomatoes. I think I was delirious from hunger.
Let’s Eat | Chopped Steak Salad with Creamy Chipotle Dressing
Serving Size: 2
For the dressing:
3/4 cup plain greek yogurt
1 teaspoon chipotle pepper sauce
1 teaspoon honey
1 teaspoon apple cider vinegar
1/4 teaspoon dried oregano
1 teaspoon worcheshire
1 tablespoon ketchup
For the salad:
2 cups lettuce, chopped (I used a combination of butter and iceberg)
1/2 cup cucumbers, chopped
1 avocado, chopped
1/2 cup carrots, chopped
1 tomato, chopped
1 cup croutons
For the steak:
1 steak (about 1-1 1/2 pounds and 1 inch thick)
salt and pepper
1 tablespoon butter
To make the dressing, combine all of the ingredients in a small bowl. Stir to combine. Set aside and keep cold until ready to serve.
To make the salad, place lettuce on two separate bowls and top with cucumbers, avocado, carrots and tomato.
To make the steak, season with salt and pepper. Place a few tablespoons of canola oil and the butter into a hot pan.
Sautee the steak for about 2 minutes on each side for rare. Make sure that you use a meat thermometer to determine your desired doneness. Remove the streak from the heat and let rest for about 5 minutes.
Slice the steak thinly and then place equal amounts on each salad.
Have you ever craved food but you weren’t sure what food you actually wanted? It’s so annoying. I thought I wanted shrimp cocktail so I went out and bought everything I needed but it didn’t quite satisfy my craving. It took me a few weeks (while the cravings continued) to figure out that I wanted the shrimp and the spicy but I also wanted something sweet and creamy which is how I came up with this recipe. It was so good. I could have easily eaten every single shrimp all by myself. If you’re making this dish for guests, doubling the recipe may be a good idea.
2 tablespoons Just Jan’s Mango Chipotle Fruit Spread
1/4 teaspoon salt
1/8 teaspoon white pepper
Combine olive oil, Mango Chipotle Fruit Spread and Siracha in a bowl. Stir to combine.
Place the shrimp into a plastic bag and then cover in the mango mixture. Make sure the shrimp are evenly coated and then place in the refrigerator for about 15 minutes.
While the shrimp are marinating, make the dip. Combine all ingredients into a bowl.
Stir to combine and then place in the refrigerator until you are ready to use.
Heat up the grill or grill pan on high. Place the shrimp on the grill and let cook for about 1 minute on each side. At that point, they should no longer be translucent and should be slightly curled up which means they are done.