Steak Salad Bowl

You can easily double this recipe and switch out the ingredients with other items in your fridge.  I happen to love using artichoke hearts and leftover pasta salad, for example.


4 oz. steak

3 tablespoons Chipotle Olive Oil, divided*

3 tablespoons Mango Balsamic Vinegar, divided

Salt and pepper

1/2 teaspoon mustard

4 cups mixed salad greens

1/2 sweet potato, cooked

1 cup halved cherry tomatoes

1 small avocado, diced

1/2 cup toasted pepitos (pumpkin seeds)

Marinate the steak for 20 minutes in a zipper plastic bag with 1 tablespoon Chipotle oil and 1 tablespoon Key Lime balsamic vinegar.  Remove from the bag and pat dry with a paper towel.  Salt and pepper to taste.  Grill or broil to desired degree of doneness.  Let sit 10 minutes; then thinly slice across the grain.

Combine 2 tablespoons oil, 2 tablespoons vinegar and the mustard in a small container.  Shake well to mix.

Place the greens in a bowl.  Arrange the steak, sweet potato, tomatoes and avocado on the greens.  Drizzle on the dressing.  Sprinkle with seeds.

* You can use any number of combinations of oil and vinegar.  We also love Tuscan Herb/Traditional, Madagascar Black Pepper/Cascadian Wild Raspberry, and Persian Lime/Honey Ginger.