Chipotle Steak Salad with Butter Cheese Butter
Chipotle Steak Salad with Blue Cheese Butter. Summery salads are definitely necessary for the warm weather this week & this one is loaded with tons of summer ingredients. It’s got grilled filet marinated in William Sonoma Steakhouse Rub, avocado, cherry tomatoes, sweet potatoes fries, and romaine lettuce. It’s topped with a blue cheese butter sauce and fresh basil leaves and served alongside a Chipotle crema. How are you guys celebrating the warm weather ?! Grilling is definitely our favorite way !!
One of the best ways to celebrate this week’s good weather is by grilling. What better dinner to grill than a nice juicy steak. AND then placing it on top of a vibrant, colorful, summery salad. This is honestly summer on a board.
Anyway, if you know a thing or two about me then you know how much I love grilling in the summertime. I know, I know it’s kind of lame, I am kind of turning into my dad. But there is something so relaxing about grilling summery foods with a cocktail or glass of wine in hand with the warm summer sun setting.
One thing I am super excited about this summer, is grilling at the new beach house. I think this salad is going to be a staple dish. We’ve already made it twice at the shore house, but sadly we have been too lazy to take a photo. Sometimes when you get in that happy hour mood, you just want to relax and enjoy the moment, you know?!
But needless to say this salad is super refreshing for a hot day. It's a little cheesy, a little spicy, a little citrusy. And we are all about this combination of summer flavors !!
Ingredients
For the Steak Salad
2 medium sweet potatoes; slice julienne style
2 tablespoons olive oil
salt and pepper
2 (8 ounce) filet mignon steaks; drizzled with olive oil & sprinkled generously with William Sonoma Steakhouse Rub
4 tablespoons butter; room temperature
2 tablespoons blue cheese; crumbled
1 head romaine lettuce
10 ounces cherry tomatoes; halved
1 avocado; sliced
fresh basil for serving
For the Serrano Chile & Meyer Lemon Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
juice 1 Meyer lemon
1/4 teaspoon red pepper flakes
salt and pepper
For the Chipotle Crema
1 cup sour cream
1/2 teaspoon chipotle chili powder
Directions
Drizzle the sweet potatoes with olive oil, salt, and pepper. Roast in a 425 degree oven until browned for about 20 minutes. Flip over and cook for another 5 - 10 minutes until crispy.
Heat the grill to medium heat. Cook the steaks for 5 minutes on one side. Flip over and cook another 4 minutes for medium rare. Remove and slice thinly.
Make the blue cheese butter. Mix the butter and blue cheese together until combined and creamy. Make the Vinaigrette by mixing all ingredients in a shaker. Make the Chipotle Crema by mixing the sour cream and chipotle chili powder in a small bowl.
Assemble the salad. In a large bowl toss the romaine, cherry tomatoes, and avocado with the vinaigrette. Top with sweet potato fries, steak, blue cheese butter, and basil. Serve alongside Chipotle Crema.
