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.