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Beef Salad with Chipotles and Radishes Recipe

Beef Salad with Chipotles and Radishes Recipe

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Ingredients

Count

Nutrition

358

Calories

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Ingredients:

Serving

2 lb sirloin steaks, 1 to 1 1/2 inches thick
salt and freshly ground black pepper
1 tbsp olive oil, for brushing
1 large red onion
1/2 cup canned chipotle chiles, stemmed, seeded and finely chopped
1/3 cup extravirgin olive oil
1/4 cup fresh lime juice
2 1/2 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp cracked black pepper
2 large cloves garlic, minced
3 anaheim chiles , roasted, peeled, stemmed, and seeded (see note)
1/2 hothouse cucumber, peeled and cut into 1/4inch dice
5 radishes, cut into 1/4inch dice
1 bunch cilantro, leaves only, finely chopped
1/2 head romaine lettuce , pale inner leaves only, coarsely julienned
2 ripe plum tomatoes , cut into julienne

Directions:

Heat a well seasoned castiron frying pan or griddle to high heat. Season the steaks generously with salt and pepper and brush them with a little olive oil. Sear the steaks for about 4 minutes on each side, depending on their thickness, for medium rare meat. Remove from the heat and allow to cool almost to room temperature.
Trim the stem and flower ends of the red onion and cut it in half crosswise. Pressing from the bottoms, pop the onion sections out so that you have 6 good-sized onion cups. Set aside and cut the remaining onion into 1/4 inch dice. In a large mixing bowl, whisk together the chopped chipotles, olive oil, lime juice, vinegar, salt, cracked pepper and garlic until well blended. Cut the Anaheim chiles into 1/4inch dice and add them to the bowl, along with the diced red onion, cucumber, radishes, and cilantro. Slice the beef across the grain on the diagonal into 3/8inch slices. Spread a layer of the romaine on each plate and distribute some of the beef and the tomatoes on top. Spoon the dressing, with all its chunky ingredients, over the top and serve immediately.
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	357.71 Kcal (1498 kJ)
Calories from fat	131.52 Kcal
		% Daily Value*
Total Fat	14.61g	22%
Cholesterol	119.42mg	40%
Sodium	700.67mg	29%
Potassium	794.55mg	17%
Total Carbs	8.58g	3%
Sugars	2.43g	10%
Dietary Fiber	1.9g	8%
Protein	45.66g	91%
Vitamin C	10.8mg	18%
Iron	5.1mg	28%
Calcium	51.6mg	5%

Amount Per 100 g
Calories	97.86 Kcal (410 kJ)
Calories from fat	35.98 Kcal
		% Daily Value*
Total Fat	4g	22%
Cholesterol	32.67mg	40%
Sodium	191.68mg	29%
Potassium	217.37mg	17%
Total Carbs	2.35g	3%
Sugars	0.67g	10%
Dietary Fiber	0.52g	8%
Protein	12.49g	91%
Vitamin C	3mg	18%
Iron	1.4mg	28%
Calcium	14.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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