📍 Where this dish comes from: Mexico City · Canals of Xochimilco
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 495kcal
Ingredients
- 1 lb skirt or flank steak (sub sirloin or bavette)
- 2 large poblano peppers halved and seeded
- 4 cups chopped romaine or butter lettuce
- 1 ripe avocado sliced
- 1 tbsp olive oil
- 1 tsp taco seasoning sugar-free (or 1/2 tsp each chili powder & cumin)
- Salt & pepper
- Chipotle Dressing: 1/4 cup full-fat sour cream (or Greek yogurt) 1 Tbsp adobo sauce from canned chipotles, 1 Tbsp fresh lime juice, pinch of garlic powder
Instructions
- Season Steak: Pat steak dry, drizzle with olive oil, and coat with taco seasoning, salt, and pepper.
- Char Steak & Poblanos: Heat cast-iron skillet over high (or preheat grill). Sear steak 2–3 min per side for medium-rare; sear poblanos alongside until blistered. Rest steak 5 min.
- Slice & Toss: Slice steak thinly against the grain; cut poblanos into strips. Whisk dressing ingredients until smooth. In a salad bowl, layer lettuce, avocado, steak, and poblanos. Drizzle with chipotle dressing.
Nutrition
Serving: 1serving | Calories: 495kcal | Protein: 30g | Fat: 38g
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About This Dish
Juicy skirt steak meets smoky-sweet poblano strips in a salad that eats like a steakhouse plate but keeps carbs almost nonexistent, crowned with a cool, creamy chipotle-lime dressing.
Health Benefits
- Steak provides the protein and fat that make this salad filling and satisfying.
- The chipotle-lime dressing adds flavor without any added sugar.