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Carnivorous Fiesta in a Bowl: Chipotle Ribeye Steak Salad with Crispy Tostada Croutons
Indulge in a hearty Chipotle Ribeye Steak Salad with crispy tostada croutons, a fiesta of flavors in one big beautiful bowl. Perfect for meat lovers!
Get ready to dive into a salad that's as bold as it is beautiful. This Carnivorous Fiesta in a Bowl is a celebration of flavors and textures, featuring succulent chipotle-marinated ribeye steak laid atop a vibrant bed of greens. It's a salad that refuses to play second fiddle to any main course, thanks in part to the indulgent crispy tostada croutons that bring the perfect crunch.
Why settle for ordinary when you can experience a flavor explosion with every bite? The smoky, spicy steak harmonizes with creamy avocado, tangy pickled onions, and sweet cherry tomatoes, creating a symphony of tastes that dance across your palate. This salad isn't just a meal; it's a culinary adventure that will leave you craving more.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mexican
Indulge in a hearty Chipotle Ribeye Steak Salad with crispy tostada croutons, a fiesta of flavors in one big beautiful bowl. Perfect for meat lovers!
Ingredients
- • ribeye steak: 1 pound (about 2 large steaks)
- • chipotle peppers in adobo sauce: 2 tablespoons
- • olive oil: 2 tablespoons
- • lime juice: 2 tablespoons
- • garlic powder: 1 teaspoon
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • mixed salad greens: 6 cups
- • cherry tomatoes, halved: 1 cup
- • avocado, diced: 1
- • pickled red onions: 1/2 cup
- • corn tortillas: 6
- • vegetable oil: for frying
- • queso fresco, crumbled: 1/2 cup
- • fresh cilantro, chopped: 1/4 cup
Instructions
- 1 Preheat your grill or grill pan to medium-high heat.
- 2 In a bowl, combine chipotle peppers, olive oil, lime juice, garlic powder, salt, and black pepper to create a marinade. Coat the ribeye steaks with this mixture, ensuring they are well-covered. Let them marinate for at least 15 minutes to allow the flavors to penetrate.
- 3 While the steak is marinating, cut the corn tortillas into small strips. Heat vegetable oil in a pan over medium heat and fry the tortilla strips until golden and crispy. Drain on paper towels and set aside.
- 4 Grill the ribeye steaks for about 4-5 minutes per side, or until they reach your desired level of doneness. Remove from heat and let them rest for a few minutes before slicing thinly against the grain.
- 5 Arrange the mixed salad greens in a large serving bowl or platter. Scatter the cherry tomatoes, diced avocado, and pickled red onions over the greens.
- 6 Lay the sliced ribeye steak over the salad. Top with crispy tostada croutons, crumbled queso fresco, and chopped cilantro for a burst of freshness.
- 7 Serve immediately, allowing everyone to toss their salad to mix the flavors together.
Serving Suggestions
- • This salad is a meal in itself, but if you're looking to complement it, consider serving it with a refreshing side of Mexican-style street corn or a simple black bean and corn salsa. For beverages, a chilled lager or a tangy margarita would pair beautifully, balancing the salad's rich and spicy notes with their crisp and refreshing profiles. To elevate the presentation, serve the salad in a wide, shallow bowl to showcase its vibrant colors and textures. Garnish with extra cilantro and a lime wedge for an added touch of freshness.
Storage Tips
Store any leftover components separately to maintain their freshness. Keep the sliced steak in an airtight container in the refrigerator for up to 3 days. The salad greens should be stored in a separate container, and it's best to keep the crispy tostada croutons in a sealed bag at room temperature to maintain their crunch. When reheating the steak, use a pan over low heat to gently warm it without overcooking. Reassemble the salad just before serving to preserve its vibrant textures.
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