Friday, August 30, 2013

Labor Day Ideas: Chipotle Steak Salad with Fig Vinaigrette

Labor Day is upon us and what better way to celebrate than to share good times and good food with friends and family.

I know it's "Burger Season" and I've been posting some great options which you can check out here...

The Best Stuffed Grilled Cheeseburger
Blue Cheese Stuffed Burgers
Grilled Santa Fe Burgers
The Ultimate Burger Starter from Williams-Sonoma

But today I'm introducing a dish that is man pleasing (hence the steak) and woman pleasing as well (hence the salad).

Now my man is a rabbit by nature. He'll eat salad 10x more often than he eats steak. He can't get enough, so this dish was heaven for him. Actually the best of both worlds rolled into one.

The flavors of this dish are perfect. You have a spicy, touched with heat, chipotle rub on the steak. The salad is touched with the sweetness of fig jam and raisins, but also carries a touch of heat with the chipotle seasoning as well.

Flank steak was chosen because it cook's fast, and the result is tender, juicy steak.  Make sure to cut against the grain in thin slices to achieve tender pieces. 

I love Mrs. Dash's salt free seasoning blends. I think that rubs and marinades don't need all that salt, which is usually the first ingredient, that is put in most seasoning blends. To me, these are just perfect, and I can control the salt. So, I chose to use her Southwestern Chipotle seasoning in this dish. Perfection! You can certainly switch this up to a BBQ rub or other spicy rub of your choosing. 

So grill burgers if you like, but maybe on second thought try something different and make this salad.  Surprise everyone!  This dish is perfect for a party, and will be enjoyed by all!

Happy Labor Day!

Chipotle Steak Salad with Fig Vinaigrette

serves 6

1 – 1 ½ lbs flank steak
3 T chipotle seasoning (such as Mrs. Dash)
3 T fig jam
3 T olive oil
2 T red wine vinegar
2 T raisins
1 t stone ground mustard
½ t chipotle seasoning
Salt & pepper
6 c chopped romaine lettuce
2 c sliced English cucumber
1 c shredded carrot
1 c red cabbage, shredded
1 c cherry tomatoes, halved
½ c cilantro, chopped

Rub flank steak with seasoning. Heat grill pan over medium high heat. If using a skillet add 2 T oil. Cook meat 4-5 minutes per side. Remove from heat and allow to rest 5 minutes.

Meanwhile, in a small bowl add jam, oil, raisins, mustard, and seasoning. Whisk to combine. Add salt and pepper to taste. Set aside.

Combine lettuce, cucumber, carrot, cabbage, tomatoes, and cilantro in a large bowl. Toss with vinaigrette.

Slice steak thinly against the grain. Arrange salad on each plate and top with steak. Serve.

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