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Chipotle Steak Blackberry Avocado Arugula Salad

Prep Time5 mins
Cook Time10 mins
5 mins
Total Time20 mins
Servings: 4 people
Author: TheCommunalfeast


  • 1 lbs flank steak
  • 2 chipotle peppers in adobo
  • 2 tbsp adobo sauce (from the canned chipotle peppers)
  • 3 crushed garlic cloves
  • 2 tbsp extra virgin olive oil
  • 1 juices from 1 lime
  • salt + pepper
  • 1 tbsp clover honey
  • handful of fresh blackberries
  • handful of fresh blueberries
  • 1/2 cucumber, thinly sliced
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped pistachios
  • 1 cup fresh arugula
  • 1 avocado, cut into slices
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 juice from 1 lemon
  • 1 tbsp dijon mustard
  • 1/2 tbsp agave or honey
  • salt + pepper
  • 1/3 cup fresh mint


  • blend the chipotle peppers and adobo sauce
  • to a ziplock bag or container add the blended chipotle, clover honey, 2 tbsp of olive oil, juice from 1 lime, garlic, salt and pepper, mix well then add the flank steak and give it a good mix. Marinade in the refrigerator for at least 1 hour, longer the better
  • Heat the grill to high heat. Add the flank steak and cook for 5 minutes per sides. Remove and let rest for 5 minutes. Thinly slice against the grain.
  • To a blender add the balsamic, 1/4 cup of olive oil, dijon mustard, lemon juice, fresh mint and salt + pepper. Blend until smooth
  • To a bowl add the arugula, blueberries, blackberries, avocado, cucumber, pistachios, crumbled goat cheese. Add the dressing and give everything a mix. If serving family style, plate the salad and top with grilled steak and finish with fresh ground pepper or serve in individual bowls and portion out the steak on top.