Monday, July 4, 2016

Skirt Steak Salad

When we were in Chicago, I took something off my bucket list.  After years of watching Mexico! One plate at a Time on PBS for many years, I made it to Rick Bayless's restaurant.  Twice.  The first meal we ate in the city was at Frontera.  The last meal we ate was also at Frontera in the Chicago airport.  When we got home, I immediately bought a Rick Bayless cookbook.

A lot of the recipes in the book are "typical" Mexican dishes--enchiladas, tortas, tacos.  I enjoyed this one because it is a salad recipe.

Serves 4 - 6

Skirt Steak Salad
adapted from Everyday Mexican by Rick Bayless

8 c spinach (young or small), long stems removed (or 8 oz frisbee or escarole, cut into 2-inch sections)
2 medium large (1 lb) tomatoes, cut into 1/2-inch pieces
2 medium avocados, cut into 1/2-inch cubes
1/4 plus 2 T olive oil
1 lb skirt steak

2 - 3 garlic cloves, minced
1/4 c beef broth or water
1 canned chipotle en adobo, finely chopped
1/4 c lime juice

1/3 c queso anejo, grated (or another hard cheese like Romano or Parmesan)

Put the spinach in a large bowl. Strew the tomatoes and avocados over top.  Heat 2 T olive oil in a large (12-inch) skillet over medium high heat.  Sprinkle both sides of steak with salt and pepper.  Lay in the hot oil and cook until medium-rare (or you can cook longer if you don't like meat medium-rare), about 1 to 1 1/2 on each side.

Reduce the heat to low.  Add the garlic and stir for a few seconds, until very fragrant.  Pour the broth (or water--which is what I used) in to the pan and release any browned bits.  Remove from heat and stir in the chile, lime juice, and 1/4 c olive oil.  Season with salt and pepper.

Cut the steak into roughly 3-inch lengths, then cut each piece across the grain into 1/4-inch strips.  Add to the bowl with the spinach.  Pour warm dressing over the top and toss to coat.  The warm dressing will help the spinach wilt a little  Sprinkle with grated cheese and serve.