I love steak salads. It must be something about the contrast in texture and temperature that I find appealing. The best steak salads give you meat that is juicy and flavorful with a charred exterior crust on the steak that goes great against the fresh, crisp lettuce. The glaze is the key to this salad because the sugars in it caramelize and create that crunchy exterior.
|¼||red onion, sliced|
|1||large (or 2 small) head butter lettuce, torn into bite-size pieces|
|1||cup cherry tomatoes, quartered|
|1||avocado, pitted and chopped|
|3||Tbsp. olive oil|
|~||Salt and black pepper|
|2||canned chipotle chiles|
|1||Tbsp. adobo sauce from canned chipotles|
|1½||lb. skirt steak or flank steak (see Note)|
|¼||cup Mexican queso fresco or feta cheese, crumbled|
|1||Tbsp. roasted pumpkin seeds (optional)|
Because they are so flavorful, both skirt and flank steak are great cuts for the salad. Both are long flat pieces of meat, but the flank steak is much leaner and can dry out easily, so keep your eye on it when grilling. Skirt steak is a bit fatty, so it may need to be trimmed a bit before cooking.
Glazes provide flavor and texture to grilled meat. In order to do so, they must contain sugar so that it caramelizes in the heat and creates a crisp exterior with a depth of flavor. The sugar in this glaze is found in the ketchup and in the honey. And, in the same way that sugars caramelize, they can also burn. Brush glazes (and barbecue sauces) on meat toward the end of the grilling to avoid a burnt, bitter taste.
This content is from the book Simply Mexican by Lourdes Castro.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry