Ever since I shared How To Eat Salad Everyday (aka my Fritos Everyday Diet), I can’t stop coming up with more salad combinations.
This salad is a new favorite for Sean and I both – although the Fritos are optional for him and never optional for this girl. The Chipotle Vinaigrette I use in this salad is one that I first shared in The Weeknight Dinner Cookbook. The dressing is tangy and slightly sweet, with just a tiny hint of heat from the peppers. It’s become a family favorite and it doubles as a marinade as often as it is made for a salad dressing. The only way I manage to get a daily salad into my meals is prepping those vegetables in advance and my having ready to eat proteins on hand to top them. Anytime I cook chicken or steak, make pulled pork or carnitas, pretty much anytime I’m cooking dinner, I’m considering which proteins I can double up on in order to have plenty left for lunches. This salad and dressing will work great with almost any meat. Feel free to follow the steak grilling directions below or simply use any leftover steak or other meats to make a delicious salad. If grilling isn’t in the cards for you, here are some tips to Reverse Sear your steak to perfection. The Southwest Chili Lime Steak Bites would also work beautifully in this salad!
You’ll notice a theme with the ingredients for this salad. You want to slice everything as thin as possible, giving you many different flavors in each bite. This is not the salad for large bites of cucumber or peppers or huge chunks of meat. The best bites will be stacked with as many different ingredients as possible.
How To Grill Steak
Bonus Tip: The Chipotle Vinaigrette also makes a terrific marinade. If you want to try this, I recommend 30-60 minutes of marinating time.
Southwestern Steak Salad Recipe
