-
1
Chop basil leaves and garlic.
-
2
In a large zip-lock bag or large plastic container, add all ingredients for marinade.
-
3
Add steaks.
-
4
You can use rib-eyes or eye of round steaks or any other steak you like to grill.
-
5
A thinner steak cooks quicker and looks nicer on the salad.
-
6
Place in refrigerator 4 hours, turning meat once.
-
7
Remove from refrigerator to grill.
-
8
Grill steaks over hot coals or on a gas grill.
-
9
Depending on the thickness of the steaks, grilling time will vary.
-
10
For 1/2-3/4 steaks, grill 5 minutes each side for medium rare.
-
11
Remove steaks from grill and let rest.
-
12
For dressing:.
-
13
Chop up 2 chipotle chiles; add to a small mixing bowl
-
14
Chop basil and garlic.
-
15
Add ranch dressing and tarragon.
-
16
Squeeze the juice of 2 limes into the dressing.
-
17
Mix well.
-
18
Cover the bowl with plastic and chill in refrigerator until use.
-
19
This will keep up to one week.
-
20
For salad:.
-
21
Using 4 dinner plates, arrange a bed of romaine lettuce on each
-
22
Top with 1/4 C chopped cilantro on each plate.
-
23
Slice avocadoes, tomatoes, red radishes and green onions.
-
24
Arrange avocadoes, tomatoes and red radishes along outside edge of each plate.
-
25
Scatter onions over each salad
-
26
Slice each steak into 1/2 thick slices and arrange over salad.
-
27
Drizzle dressing over each salad and steak.
-
28
Serve with wedges of fresh lemon or lime for squeezing over the salad.
-
29
Be amazed at the flavors!
