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–+ servings

Steak & Roasted Poblano Salad

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.
Print Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: Mexican
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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