Delicious Living
  • 2 top-blade or top-loin strip steaks (about ½ pound each)

  • ½ teaspoon teaspoon garlic powder

  • ½ teaspoon chipotle chile powder, or more to taste
  • ½ teaspoon salt
  • 1 sprig rosemary, leaves removed and finely chopped
  • 1 teaspoon olive oil

  • 1 tablespoon fresh lemon juice

  • ½ tablespoon honey

  • ½ tablespoon balsamic vinegar

  • 2 tablespoons extra-virgin olive oil

  • ½ tablespoon fresh thyme leaves

  • ½ small shallot, finely chopped

  • ½ tablespoon chopped fresh parsley
  • Italian parsley
  • 8-10 ounces prewashed baby greens

  • 3 Pink Lady or red apples, roughly cut into ½-inch cubes

  • 2 ounces plain goat cheese, crumbled
  • 4 ounces walnut pieces, toasted

Chipotle-dusted Steak with Greens

DL Staff | Delicious Living
  • Serves: 4 people

Prep tip: When cooking the steaks, press the surface with your finger. If it leaves an impression, it's rare; if it springs back, it's medium; if it doesn't yield at all, it's well-ruined. Serving tip: Accompany with garlic bread.

  1. 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.
  2. 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.
  3. Broil steaks until nicely browned, about 3 minutes per side for medium-rare. Remove from oven, cover with foil, and let rest 5 minutes.
  4. 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.

PER SERVING: 539 cal, 59% fat cal, 37g fat, 8g sat fat, 72mg chol, 35g protein, 24g carb, 5g fiber, 450mg sodium

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