Name: Raspberry Chipotle Grilled Flank Steak Salad Recipe
Total time: 15 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

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This easy and nutritious grilled flank steak salad with an easy raspberry chipotle marinade that doubles as dressing, tender butter lettuce, grilled corn, and creamy goat cheese is a sweet and spicy summer dinner thats cooked entirely on the grill (gluten-free).

How to make Raspberry Chipotle Grilled Flank Steak Salad Recipe

Kaleigh

Crawler

American

<p>This easy and nutritious grilled flank steak salad with an easy raspberry chipotle marinade that doubles as dressing, tender butter lettuce, grilled corn, and creamy goat cheese is a sweet and spicy summer dinner thats cooked entirely on the grill (gluten-free).</p>

Non Vegetarian

Fresh raspberries

Chipotle peppers canned in adobo

Fresh lime juice

Olive oil

Honey

Sea salt

Black pepper

Flank steak

Ears corn

Olive oil,  salt and pepper

Pecan halves

Head butter lettuce

Small red onion

Small avocado

Soft goat cheese

Reserved raspberry chipotle dressing

Make the raspberry chipotle dressing and marinade. In a blender or food processor, combine the raspberries, chipotles, lime juice, olive oil, honey, salt and pepper. Blend until smooth, then taste and adjust the spice level as needed by adding more chipotle or raspberries if needed.

step 1

Pour cup of the dressing into a shallow container or zip-top plastic bag. Reserve the rest for the dressing.

step 2

Add the flank steak to the marinade in the container, and coat it evenly. Cover and marinate the steak in the refrigerator for anywhere from 2-12 hours.

step 3

While the steak is marinating, prep the lettuce, corn, onions, avocado and goat cheese. Chop butter lettuce, shuck corn, slice onions very thinly, crumble goat cheese and slice avocado (do this right before grilling).

step 4

Lightly coat corn with olive oil and sprinkle with salt and pepper. Place pecans on a foil boat or a grilling-safe basket or rack.

step 5

When youre ready, preheat your grill and then grill the flank steak on medium heat until it reaches an internal temperature of 145f, flipping once. This should take anywhere from 16 to 21 minutes depending on the thickness of the steak.

step 6

Grill the corn and pecans while the steak is cooking, rotating the corn as needed, until cooked and just starting to brown. I usually keep the pecans on the top rack or indirect heat until deep brown and toasted.

step 7

Rest the steak for 5 minutes before slicing against the grain. Slice the corn kernels from the cob.

step 8

Build the salad. Arrange lettuce on a serving platter. Add onions, avocado, goat cheese, grilled corn and pecans.

step 9

Thinly slice the flank steak against the grain. Top the salad with sliced steak and drizzle with raspberry chipotle dressing to taste.

step 10

Lively Table