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Spicy Beef Salad with Peppers, Onion, and Fresh Herbs Recipe
May 27, 2011 @ 9:30 AM
Posted by
Daily Value: 46%
Servings: 4
High-Fiber, Low-Carb
Posted by
Nutrition
Cal/Serving: 916Daily Value: 46%
Servings: 4
High-Fiber, Low-Carb
| Fat | 66g | 101% |
| Saturated | 17g | 86% |
| Carbs | 30g | 10% |
| Fiber | 8g | 33% |
| Sugars | 10g | 0% |
| Protein | 59g | 118% |
| Cholesterol | 167mg | 56% |
| Sodium | 1564mg | 65% |
| Calcium | 163mg | 16% |
| Magnesium | 154mg | 38% |
| Potassium | 1751mg | 50% |
| Iron | 8mg | 46% |
| Zinc | 10mg | 67% |
| Vitamin A | 12615IU | 252% |
| Vitamin C | 202mg | 336% |
| Thiamin (B1) | 0mg | 24% |
| Riboflavin (B2) | 1mg | 37% |
| Niacin (B3) | 17mg | 83% |
| Vitamin B6 | 2mg | 93% |
| Folic Acid (B9) | 261µg | 65% |
| Vitamin B12 | 5µg | 80% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 9mg | 45% |
| Vitamin K | 430µg | 538% |
| Fatty acids, total monounsaturated | 38g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
Have a question about the nutrition data? Let us know.
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Lucy Schaeffer
Beef salads are terrific any time of year, but I especially like them in the summer, when it’s easy to grill the steak. This salad is pretty intense and spicy and pops with color and flavor. The dressing is unusual and, while it’s spicy, I mellow it out with the orange juice and sugar.
INGREDIENTS
For the vinaigrette:
- ¼ cup orange juice
- ¼ cup soy sauce
- ¼ cup Sriracha or another hot pepper sauce
- 2 tablespoons olive oil
- Pinch of sugar
For the steak:
- 6 chipotle chile peppers in adobo sauce
- ½cup olive oil
- Juice of 2 limes
- Salt and freshly ground black pepper
- 1 ¼ pounds flank steak
For the salad:
- 4 whole roasted jarred red peppers, cut into strips
- 2 jalapeños, seeded and thinly sliced
- 1 bunch fresh cilantro leaves, chopped
- 1 medium red onion, thinly sliced
- 1 cup salted peanuts
- ½ cup freshly shucked corn kernels or thawed frozen kernels
- Two 10-ounce bags mesclun salad mix, or one 10-ounce bag mesclun salad mix and one 11 ½-ounce bag baby spinach
DIRECTIONS
For the vinaigrette:
In a small glass, ceramic, or another nonreactive bowl, whisk together the orange juice, soy sauce, Sriracha, and olive oil. Season to taste with sugar and set aside.
For the steak:
In a blender, purée the chipotle peppers, olive oil, lime juice, salt, and black pepper to taste to a thick paste. Rub the paste over both sides of the flank steak and put the steak in a glass dish. Set aside at room temperature for 30-60 minutes. (Do not leave the steak at room temperature for longer than 60 minutes.)
Meanwhile, prepare a medium-hot to hot fire in a charcoal or gas grill and oil the grill grates. Grill for 6-7 minutes on each side, until medium-rare. Transfer to a cutting board, let the steak rest for about 5 minutes, and slice on the bias into thin slices.
For the salad:
In a large glass, ceramic, or another nonreactive bowl, toss together the roasted peppers, jalapeños, cilantro, red onion, peanuts, and corn. Dress with the vinaigrette, reserving a few tablespoons to dress the steak. Arrange the greens on a serving platter and top with the peanut-corn mixture. Shingle the steak over the salad, drizzle with the remaining dressing, and serve.
