This recipe was adapted from Rick Bayless’ Mexican Everyday. He suggested using frisee or escarole, but we had baby spinach and romaine–so we used that. We also substituted the suggested queso anejo for cotija cheese.

Serves 4

1 medium-large head (8 ounces) frisee or escarole, root end cut off, the remainder cut into 2-inch sections

2 medium-large (about 1 pound total) ripe tomatoes, cored and cut into 1/2 inch (or smaller) cubes

2 medium avocados, pitted, flesh scooped from the skin and cut into 1/2 inch (or smaller) cubes

1/4 cup plus 2 tablespoons vegetable or olive oil (divided use)

1 pound skirt steak

salt

ground black pepper

2-3 garlic cloves, peeled and finely chopped or crushed through a garlic press

1/4 cup beef broth or water

1 canned chipotle chile en adobo, seeds scraped out and finely chopped

1/4 cup fresh lime juice

About 1/3 cup grated Mexican Queso anejo or other garnishing cheese such as Romano or Parmesan

***

Scoop the greens into a large bowl. Spread the tomatoes and avocados over the top.

Set a very large (12-inch) heavy skillet over medium-high heat, and measure in 2 tablespoons of the oil. Sprinkle both sides of the skirt steak with salt and pepper. Lay it in the hot oil and cook until it’s about medium-rare, 1 to 1 1/2 minutes on each side. remove to a cooking rack set over a large plate–this keeps the juices in the meat rather than running out onto the plate.

Turn the heat under the skillet to low. Add the garlic and stir for a few seconds, until very fragrant. Then pour in the broth (or water) and stir to release any browned bits on the bottom of the skillet (the liquid will quickly come to a boil.) Turn off the heat and add the chile, along with the lime juice and the remaining 1/4 cup oil. Season with salt (usually 1/2 teaspoon) and pepper (about 1/4 teaspoon).

Cut the skirt steak into roughly 3-inch lengths, then cut each piece across the grain into 1/4-inch strips. Add to the bowl with the frisee. Pour the warm dressing over the frisee and toss to coat thoroughly–the greens will wilt slightly. Divide among four dinner plates or large salad bowls. Sprinkle with the grated cheese and serve right away.

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