2top-blade or top-loin strip steaks (about ½ pound each)
½teaspoonteaspoon garlic powder
½teaspoonchipotle chile powder, or more to taste
1 sprigrosemary, leaves removed and finely chopped
1tablespoonfresh lemon juice
2tablespoonsextra-virgin olive oil
½tablespoonfresh thyme leaves
½small shallot, finely chopped
½tablespoonchopped fresh parsley
8-10 ouncesprewashed baby greens
3Pink Lady or red apples, roughly cut into ½-inch cubes
2ouncesplain goat cheese, crumbled
4ounceswalnut pieces, toasted
Remove steaks from refrigerator 15 minutes before broiling; place on broiler pan. Preheat broiler. In a small bowl, mix together garlic powder, chipotle powder, salt, and rosemary. Sprinkle steaks evenly with half of chipotle mixture. Drizzle with ½ teaspoon olive oil and smear into surface with the back of a spoon. Turn steaks over and repeat.
In a large bowl, whisk lemon juice, honey, and vinegar until thick. Continue whisking while drizzling in 2 tablespoons extra-virgin olive oil until emulsified. Add thyme, shallot, and parsley; whisk until incorporated. Set aside.
Broil steaks until nicely browned, about 3 minutes per side for medium-rare. Remove from oven, cover with foil, and let rest 5 minutes.
Add salad greens and apples to bowl with vinaigrette. Toss well and add salt and pepper to taste. Divide among four dinner plates. Slice steaks across shorter dimension into ¼-inch slices. Fan out across top of salad. Top with crumbled goat cheese and toasted walnuts.
Chipotle-dusted Steak with Greens
Amount Per Serving
% Daily Value*
Total Carbohydrates 24g8%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.