Southwestern Steak Salad

This is a great, healthful summer entree salad—and the dressing is pretty incredible!

Southwestern Steak Salad
Serves 4

1 lb skirt steak
Kosher salt and ground pepper
2 hearts romaine lettuce, torn
1 avocado, diced
1/2 English cucumber, peeled and diced
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
(Additional ingredients you can add: roasted corn, tortilla strips, black beans)

Dressing: 
1 to 2 canned chipotle chiles in adobo sauce, minced
3 tbsp. fresh lime juice
2 tsp. honey
1/4 cup extra-virgin olive oil

1. Heat large skillet over medium-high heat; cut steak into 4 pieces and season liberally with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Reserve juices from steak. Let rest 5 minutes, then thinly slice against the grain.

2. Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, 1 tsp. salt, and a pinch of pepper.

3. In a small bowl, combine chiles, lime juice, honey, 1/2 tsp. salt, and a pinch of pepper. Gradually whisk in oil and the reserved juices from the steak. Pour dressing over the salad and toss. Add the steak on top and toss again.

Modified from Martha Stewart Recipes.