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Put the onion in a small bowl and pour in enough red wine vinegar to cover well.
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Set aside for at least 30 minutes.
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3
Combine the lettuce, tomatoes, and avocado in a serving bowl or platter.
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In a small bowl, whisk together 2 tablespoons of the red wine vinegar from the marinating onion, 2 tablespoons of olive oil, and salt and pepper to taste.
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Set aside until you are ready to dress the salad.
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6
Combine the ketchup, honey, chipotles, adobo sauce, and 1 teaspoon salt in a blender and puree.
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Set aside.
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Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat.
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9
Brush the grill grates or grill pan with the remaining tablespoon of oil.
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Season the beef on both sides with salt and pepper.
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Grill the meat for 4 minutes, turn over, and brush the glaze over the steak.
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Grill for another 4 minutes, turn over, and glaze the other side.
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Allow the meat to cook for another 2 minutes on each side to caramelize the glaze.
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Remove from heat and allow the meat to rest for 5 minutes before slicing into 1/2-inch-wide strips.
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(This is for medium-rare beef.
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If you want your meat cooked longer, increase the time you grill the beef before adding the glaze.)
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Pour the dressing over the lettuce mixture and toss well.
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Place the sliced beef over the salad and top with cheese crumbles, marinated red onions, and roasted pumpkin seeds.
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Serve.
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INGREDIENTS
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Skirt Steak versus Flank Steak
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Because they are so flavorful, these cuts are both great choices for the salad.
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Both are long flat pieces of meat, but the flank steak is much leaner and can dry out easily, so keep your eye on it when grilling.
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Because skirt steak is a bit fatty, it may need to be trimmed a bit before cooking.
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TECHNIQUES
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Glazing Meat
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Glazes provide flavor and texture to grilled meat.
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In order to do so, they must contain sugar so that it caramelizes in the heat and creates a crisp exterior with a depth of flavor.
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The sugar in this glaze is found in the ketchup and in the honey.
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And, in the same way that sugars caramelize, they can also burn.
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Brush glazes (and barbecue sauces) on meat toward the end of the grilling to avoid a burnt, bitter taste.
