30 minPrep Time
25 minCook Time
For the Lime-Chipotle Dressing:
For the Dry Rub and Beef:
- 1 canned chipotle chile, minced
- 2 garlic cloves, minced
- 1 tablespoon adobo sauce (from canned chipotles)
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- Salt and freshly ground black pepper to taste
For the Salad:
- 2 tablespoons pure red chile powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 strip sirloin steaks, Omaha Steaks, about 10 ounces each and 1 inch thick
- 1 head Romaine lettuce, torn into pieces
- Lime-Chipotle Dressing (see above)
- 1 poblano chile, roasted peeled, seeded, and sliced (see below)
- 1/2 red onion, sliced
- 2 tomatoes, cut into wedges
- 12 yellow teardrop, pear, or cherry tomatoes
- 1 ripe avocado, peeled, pitted, and cut into large cubes
- 2 radishes, sliced
- 4 ounces blue cheese, crumbled
- 1/4 cup pitted black olives, sliced
- 1 cup sour cream
- Roasting Bell Peppers and Fresh Chiles:
- Roasting the peppers and chiles can be done on the grill, under the broiler, or on a wire rack placed over a gas flame on top of the stove.
- Blister and blacken the skins evenly, taking care not to burn the flesh.
- Transfer to a bowl and cover with plastic wrap; let the peppers and chiles "steam" for about 15 minutes.
- Uncover, and remove the charred skins with your fingers, or with the tip of a sharp knife.
- Cut open and remove the seeds and internal ribs - this will help to moderate the heat of the chiles.
- Take care to wash your hands thoroughly after handling chiles, and never touch your face or eyes with your hands until you have done so.
- If you have sensitive skin, wear rubber gloves when handling chiles.
- To prepare the dressing:
- Mix the chipotle, garlic, adobo sauce, lime juice, and vinegar in a bowl and mash to combine.
- Slowly whisk in the oils to incorporate.
- Season with salt and pepper and taste the dressing; add more minced chipotle if you prefer it hotter.
To prepare the dry rub:
- Mix the chile powder, cumin, oregano, salt, and pepper in a small bowl.
- Lightly rub the mixture into the beef and let it sit in the refrigerator for about 1 hour.
- Meanwhile, prepare the grill.
- Grill the steaks over medium-high heat for 3to 4 minutes on each side medium-rare, 4 to 5 minutes for medium, or to desired doneness.
- Remove the meat, let it rest for 5 minutes, and slice across the grain into 1/4-inch thick slices (the beef can also be served at room temperature).
- To prepare the salad:
- Place the lettuce in a mixing bowl and toss with about one quarter of the dressing, or enough to lightly coat the leaves.
- Spread the greens on a large serving platter.
- Arrange the sliced steak over the center of the lettuce.
- Arrange the poblano, onion, red and yellow tomatoes, and avocado around the steak.
- Sprinkle the radishes, cheese, and olives over the whole salad.
- Drizzle some of the dressing over the entire salad and serve any remaining dressing on the side, along with the sour cream.
- Serve your guests, or have them help themselves from the platter.