Rachael Ray: Steak Salad + Chipotle Vinaigrette & BBQ Chips

Rachael Ray: Sliced Steak Salad + Chipotle Vinaigrette & BBQ Chips

Rachael Ray did a bit of “girl math” for her recipe on April 25. The “girl math” comes from thinking that because it’s a salad containing healthy ingredients, that it won’t matter that she tops it with steak and BBQ potato chips! Her Sliced Steak Salad with Chipotle Vinaigrette and BBQ Potato Chips will forever change the way you think about salad. She explained that when she wrote the recipe, she was hoping to find a way to make salad more appealing to everyone. Even the most stubborn meat and potatoes kind of guy will love this salad! Plus, if you ask me, everything is made better with a bit of crunch!

To get the recipe for this delicious salad, click next page.

Rachael Ray: Sliced Steak Salad + Chipotle Vinaigrette & BBQ Chips Recipe Ingredients

• juice of 1 lime (approximately 2 tbsp)
• 1 large shallot – finely chopped
• 2 tbsp apple cider vinegar or white vinegar
• 1 clove garlic – minced or pasted
• 1/2 tsp ground cumin
• 4 hanger, skirt or flatiron steaks (about 6-7 oz each)
• 1 bunch upland cress or watercress
• 2 C thick-cut or ridged BBQ potato chips
• 1 small red onion – sliced very thin
• salt and pepper
• 3 tbsp olive oil + more to drizzle
• 1 tbsp Chipotle Tabasco sauce or pureed chipotle in adobo to taste
• 1 tsp honey
• 1 head romaine lettuce – trimmed, sliced about 1 1/2-inch thick
• approximately 1/4 C pickled jalapeno or banana pepper rings
• 1 C thick-shredded or curled smoked cheddar or pepper jack cheese

Rachael Ray: Sliced Steak Salad + Chipotle Vinaigrette & BBQ Chips Recipe Directions

For the Pickled Onions:

1. In a small bowl, toss the lime juice and onion
2. Season with salt and pepper then set aside
3. Preheat a grill or griddle pan over medium-hgih

For the Dressing:

1. In a large bowl, whisk the oil, shallots, honey, Tabasco, cumin, vinegar, and garlic
2. Season to taste

For the Steaks:

1. Season the steaks with salt and pepper
2. Drizzle the steaks with oil
3. Grill the steaks, turning occasionally, until crispy and browned on the outside and still tender in the middle, about 8 minutes for a flatiron or hanger, 5-6 for skirt steaks
4. Let rest for 10 minutes
5. Slice the steak against the grain

To Assemble:

1. Toss the greens with the pickled onions
2. Add the chips, jalapeno rings, cheese, and dressing
3. Toss again to thoroughly mix
4. Divide the salad among plates
5. Top with the sliced steak