This recipe makes a quick weeknight meal and only takes minutes to prepare. I always make it from leftover steak. I am addicted to Costco and buy the 4 pack of beef filet from there and cook them all at the same time to use for meals later in the week, like this salad. You could of course you could use any cut of steak that you like and always sub out the beef for chicken or pork. Make it vegetarian and use tofu.
You could of course also throw in any other veggies you have on had if you like including cucumber, celery or carrots.
With this salad only consisting of protein, veggies and healthy fats, it is clean eating and Whole 30 approved!
Chipotle peppers have become one of my favorite ingredients, but beware that the heat is in the seeds so it is important to scrape the seeds out of the pepper before chopping it. You can always add in a few seeds if you like your dishes spicy.
- 2 Heads Romaine Lettuce chopped
- 1 Cup Grape Tomatoes sliced
- 1 Large Avocado sliced
- 1/4 cup Red Onion chopped
- 8 Ounces Beef Filet
- 1 Chipotle Pepper in Adobe seeded and chopped
- 2 Tablespoons Salsa of choice
- 2 Tablespoons Olive Oil for cooking/re-heating steak
Chop lettuce and place in bowl.
Slice grape tomatoes, red onion and avocado.
Add tomatoes, onion and avocado to lettuce and toss to together. The avocado should coat the lettuce pieces. Set aside.
Chop chipotle pepper and set aside.
Slice steak into bit size pieces and set aside
Pour olive oil in skillet, and heat for 30 seconds.
Add steak and chipotle pepper to skillet tossing to coat all of the steak pieces with some of the chipotle pepper. Cook until desired doneness is reached. Or if steak is precooked, just toss with pepper and cook until heated through.
Divide lettuce mixture into 2 serving bowls and top with desired amount of steak. Serve with your favorite salsa.