Southwestern Steak Salad
via Martha Stewart
1 pound skirt steak (1/2 inch thick), trimmed (I couldn't find in the grocery so I used a ribeye)
Coarse salt and ground pepper
2 hearts romaine lettuce, torn (I used mixed greens)
1 avocado, halved, pitted, peeled, and diced
1/2 English cucumber, peeled and diced small
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
1 to 2 canned chipotle chiles in adobo, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
Heat a large skillet over medium-high; season steak with salt and pepper. Cook 2 1/2 minutes per side for medium-rare (or until done to your likeness). Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, and onion.
In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.