Recipes and Cooking Spicy Steak Salad Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 2, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Grill Time: 20 mins Stand Time: 10 mins Total Time: 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound beef flank steak 1 recipe Baja Rub 1 tablespoon olive oil 3 cloves garlic, minced ½ cup beef broth ¼ cup lime juice ½ canned chipotle chile pepper in adobo sauce, finely chopped 1 teaspoon smoked paprika ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 head romaine lettuce, cut lengthwise into 6 wedges 2 avocados, halved, seeded, peeled, and thinly sliced 1 ½ cup grape tomatoes, halved lengthwise 1 ½ cup snipped fresh cilantro 1 cup crumbled queso fresco (4 ounces) 4 green onions, thinly sliced Baja Rub 1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon ground cumin ¼ teaspoon cayenne pepper Directions Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place beef on a tray or in a dish. Sprinkle Baja Rub evenly over both sides of steak; rub in with your fingers. Let stand for 10 minutes. Meanwhile, for dressing, in a medium saucepan heat oil over medium-high heat. Add garlic; cook for 30 seconds. Add broth, lime juice, chile pepper, smoked paprika, salt, and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 7 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes or until steak reaches medium doneness (160°F). Remove steak from grill. Cover and set aside. Place romaine wedges on grill rack over coals. Grill about 3 minutes or until lettuce is wilted and browned, turning once. Transfer to a serving platter or plates. (For a gas grill, preheat grill. Reduce heat to medium. Add beef, and then romaine, to grill rack. Cover and grill as above.) Thinly slice flank steak across the grain. Serve with romaine wedges. Top salads with avocados, tomatoes, cilantro, cheese, and green onions. Pass dressing. Baja Rub In a small bowl combine kosher salt, garlic powder, smoked paprika, ground black pepper, ground cumin, and cayenne pepper. Mix well. Rate it Print Nutrition Facts (per serving) 342 Calories 20g Fat 14g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 342 % Daily Value * Total Fat 20g 26% Saturated Fat 6g 30% Cholesterol 46mg 15% Sodium 609mg 26% Total Carbohydrate 14g 5% Protein 30g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.