Chipotle Beef Salad

Adapted from my Williams-Sonoma Food Made Fast: Salads cookbook.

Ingredients:

1 lb bonesless sirloin

Rub:

1 1/2 tablespoons lime juice

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon oregano

1 teaspoon minced garlic

Dash of salt and pepper

Dressing:

1/4 cup olive oil

1/4 cup canned chipotle chiles in adobo sauce

Lime juice from 2 limes

1 tablespoon white wine vinegar

1 teaspoon minced garlic

Salad:
1 can corn kernels, drains

Various veggies, chopped to bite size pieces: red onion, red pepper, celery, cucumber, avocado

Lettuce

Directions:

Combine lime juice, cumin, chili powder, oregano, garlic, pinch of salt and pepper into paste. Spread paste over steak. Refridgerate for at least one hour.

Meanwhile, in a blender, combine the chipotle chiles, olive oil, lime juice, vinegar, garlic, 1 tablespoon water, 1/4 teaspoon salt, and a pinch of pepper. Process until smooth. I found this dressing to be way too spicy for my own taste - perhaps I used one chile too many. I tried to tone it down slightly with some mayo, I think sour cream might have worked better and would have been a nice way to tame the spice.

Since I don't have a grill or grill plate (yet), I broiled the steak for 5-7 minutes per side (it came out a little more well done than I like). Transfer to a cutting board and let stand for 5-10 minutes. Cut the steak into slices.

Arrange the lettuce in a bowl, add corn and various veggies. Top with steak. Drizzle with the dressing and serve!