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Salpicón Fattoush Salad with Chipotle Dressing Recipe

If you think ahead rub the flank steak with the chile seasoning up to a day in advance. Steak can also be grilled instead of roasted if you prefer.

Ingredients

Scale

For the Steak:

  • 2 pounds flank steak
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground black pepper

For the Flatbread Crisps:

For the Chipotle Dressing:

  • 2 chipotles en adobo, minced
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Salad:

  • 1 large head Romaine lettuce, washed, dried, and chopped
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, sliced
  • 4 radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, peeled, pitted, and sliced
  • 1 cup crumbled feta cheese

Instructions

  1. Heat oven to 375°F.

For the Steak:

  1. Lay meat on a cutting board and cover with a piece of plastic wrap. Pound with a meat tenderizer or rolling pin until it is an even thickness. Transfer to a baking sheet and rub all over with the tablespoon of oil.
  2. Combine garlic, salt, cumin, and black pepper in a bowl then rub steak with the mixture on both sides. Let sit at room temperature for 30 minutes.

For the Flatbread Crisps:

  1. Cut the flatbread into small triangles and place on a baking sheet. Drizzle with the oil and sprinkle with the salt then toss to coat the crisps in oil. Lay out in a flat layer and bake for 15 minutes or until golden and crisp, turning every 5 minutes.
  2. Remove from oven and let cool. Turn oven up to 450°F.

For the Dressing:

  1. Combine all the ingredients in a sealable jar. Seal tightly and shake until combined.

For the Salad:

  1. Once oven is hot, roast meat until cooked to desired doneness; about 5 minutes for rare and 10 minutes for medium-well. Let sit about 10-15 minutes before slicing.
  2. Meanwhile toss lettuce, tomatoes, cucumber, radishes, and onion in a large bowl with the flatbread crisps and dressing. Arrange on a large platter and top with sliced steak, avocado, and feta.