Warm steak salad with chipotle dressing

Neil Perry
Neil Perry's warm steak salad with chipotle dressing.
Neil Perry's warm steak salad with chipotle dressing. Photo: William Meppem

Here's a great lunch or light dinner idea, made punchy with some Mexican-inspired flavours. For a full-sized dinner, serve with quesadillas (see below) or tacos. The steak is also great with a salad of cabbage and fresh tomato and chilli salsa.


4 tbsp extra virgin olive oil

sea salt and freshly ground pepper

400g skirt steak

2 cloves garlic, finely chopped

1/4 cup beef stock or water (check stock is gluten-free if required)

1 can chipotle chillies in adobo sauce

1/4 cup fresh lime juice

1 small head frisée

1 cup baby spinach leaves

2 ripe tomatoes, diced

4 baby radishes, finely sliced

1/2 small red onion, finely sliced

1 ripe avocado, diced

1 small handful coriander leaves

4 tbsp grated Romano or Parmesan



Place one tablespoon of olive oil in a heavy frypan over medium-high heat. Season the steak and fry until both sides are well-browned and cooked to your liking; about 4 minutes per side for medium rare. Rest steaks on a plate for about 3 minutes.

Lower heat and add garlic to the pan for a few minutes. Pour in stock or water and stir to de-glaze pan. Turn off the heat and add the chipotle chillies, lime juice, remaining oil and season to taste.

Cut the steak into lengths about 7-8cm long, then cut them into 5mm strips, against the grain.

Remove the root end of the frisée and cut leaves into bite-sized pieces. Mix in a bowl with the spinach, tomato, radishes, onion and avocado, then add dressing. Divide among four bowls.

Divide steak among four plates, sprinkle over coriander, finish with a sprinkle of cheese and serve straight away.

Suggestion: Serve with Neil Perry's bean quesadillas. You could also try rolling the steak and chipotle chillies in tortillas, and serving on a bed of the black-bean mix.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.