- 30 ounces, weight Mayonnaise
- 11 ounces, weight Chipotle Peppers In Adobo Sauce, Reserve 2 Tablespoons Adobo
- 1 whole Flank Steak
- 3 Tablespoons Olive Oil
- 1 Tablespoon Worcestershire Sauce
- ½ teaspoons Ground Cumin
- 1 teaspoon Oregano
- 1 Tablespoon Honey
- 24 ounces, weight Salad Greens (spring Mix)
- 4 whole Roma Tomatoes, Sliced
- 1 whole Cucumber, Sliced
- 1 whole Red Onion, Halved And Sliced
Dressing: In a food processor or blender, combine mayonnaise with canned chipotles. Blend until totally combined. Transfer to a separate container and store in the fridge.
Marinade: In a separate bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and reserved adobo sauce. Whisk to combine.
Pour marinade over flank steak, coating both sides. Cover and marinate in refrigerator for at least two hours.
Remove flank steak from fridge. Grill over high heat, only about 1 1/2 to 2 minutes per side until rare/medium rare. Remove from heat and allow meat to rest a few minutes. Slice very thin shingles of meat on an extreme diagonal.
Mound salad greens on a each plate. Drape strips of warm steak over the sides of the greens so that they’re cascading downward. Lay tomato and cucumber slices on one side of the plate, and place red onion slices on top.
Drizzle the whole salad with chipotle dressing. The warm meat on the cool salad, combined with the flavorful and spicy dressing, is out of this world.
From The Pioneer Woman