Steak and vegetable salad
Description
Minimum effort — excellent result. This beef steak salad is very filling. The combination of warm meat and cold, tangy dressing makes it incredibly delicious. Can be served immediately.
Instructions
- 1
Step 1
1. Slice the tomatoes into slices, chop the cucumber and red onion. In a food processor or blender, combine mayonnaise with chipotle peppers. Blend until smooth. Transfer the sauce to a separate container and store in the refrigerator.
- 2
Step 2
2. Prepare the steak marinade. In a medium bowl, mix olive oil, Worcestershire sauce, ground cumin, oregano, honey, and 2 tablespoons of adobo sauce. Whisk the mixture with a whisk.
- 3
Step 3
3. Place the steak in a large bowl and pour the prepared marinade over it, making sure the steak is evenly coated on all sides. Refrigerate the steak to marinate for at least 2 hours.
- 4
Step 4
4. Remove the steak from the refrigerator. Preheat the grill on high heat, then sear the steak for about 1 ½ - 2 minutes on each side.
- 5
Step 5
5. Remove the steak from the heat and let it rest for a few minutes. Slice the steak very thinly on the diagonal.
- 6
Step 6
6. Place lettuce leaves on each individual plate. Arrange strips of warm steak on top. Place sliced tomatoes and cucumber slices on one side of the plate, then sprinkle with rings of red onion. Drizzle the salad with sauce made from mayonnaise and chipotle peppers and serve immediately.