Best Tex Mex Flank Steak Salad Recipes

Tex-Mex Flank Steak Salad image

Yield Serves 4

Number Of Ingredients 16

1 1/4 cups canned unsalted beef broth
3 dried ancho chilies*
4 large garlic cloves
1 1/2 teaspoons ground cumin
1 pound beef flank steak, well trimmed
2 cups sliced onion
2 fresh Anaheim (California) chilies*, quartered, thinly sliced
1 red bell pepper, quartered, thinly sliced
1 2/3 cups purchased fresh salsa
6 to 8 cups thinly sliced iceberg lettuce
2 cups fresh corn kernels or frozen, thawed
1 large tomato, chopped
1/2 cup fresh cilantro leaves
1 cup grated part-skim reduced-fat mozzarella cheese
1/4 cup crumbled baked (no oil) tortilla chips
Ancho and Anaheim chilis are available at Latin American markets and many supermarkets.

Steps:

Bring 1 cup broth and dried chilis to boil in heavy small saucepan. Cover and let stand 20 minutes. Stem and seed chilies. Rinse. Strain cooking liquid. Transfer chilis, garlic and cumin to blender. Blend until smooth. Remove 1/3 cup puree and reserve. Spread remaining puree over both sides of beef. Season with salt. Place in shallow baking dish. Cover and refrigerate overnight.
Simmer remaining 1/4 cup broth, onion, fresh chilis and bell pepper in heavy medium skillet until tender, about 5 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Cover vegetables and chill.)
Preheat broiler. Transfer beef to baking sheet. Broil 5 minutes, turn and broil 3 minutes. Let beef stand 10 minutes. Cut into thin slices. Add any accumulated juices and 1/3 cup salsa to reserved puree.
For each plate, layer in order: lettuce, salsa, bell pepper mixture, corn, beef, chopped tomato, fresh cilantro, cheese and reserved puree. Garnish with tortilla chips and serve.

GRILLED CHIPOLTE FLANK STEAK & TEX MEX SALAD image

Categories Salad

Yield 4 servings

Number Of Ingredients 25

GRILLED CHIPOLTE FLANK STEAK
Chipotle Rub
2 chipotle peppers, from a can with adobo sauce, minced
8 garlic cloves, minced
2T. dry oregano
1T. lime juice
1T. olive oil
2t. salt
Steak
4lbs flank steak
Salad Dressing
1/2c. mayonnaise
1T. Worcestershire sauce
1T. fresh lemon juice
1 garlic glove
1 1/2t. minced canned chipotle chilies
2t. brown sugar
Salad
1 large head romaine lettuce, cut into bite-size pieces
1/4 c. julienne red onion
1/2 c. julienne jicama
2 medium, diced vine ripened salad tomatoes
1 c. roasted corn (I use Trader Joes)
1 lb. thinly sliced flank steak
Tortilla strips

Steps:

Chipotle Rub In a food processor or blender, combine all ingredients and blend to a smooth paste. Spread the chopotle rub evenly over flank steak and let stand a room temperature for 30 minutes. Preheat the grill to meidium high and oil the grill. Place the steak over direct heat of the grill for 2 minutes per side. Move to indirect heat and close the lid of the grill. Continue for 8 to 10 minutes more or until desired doneness is achieved. Salad Dressing In a blender, combine all ingredients and blend until smooth. Salad In a large bowl, combine the lettuce, onion, jicama, tomatoes, and corn. Arrange the salad on chilled salad plates and place slices fo the beef and tortilla strips over the top. Serve with dressing.