Tequila Lime Flank Steak Salad with Copycat Chipotle Corn Salsa

I’ve always said “salads aren’t boring” and this salad only further proves that statement.

If you follow me on Instagram, you know that on Sunday I was putting a recipe to the test that involved limes.  Lots of limes.  Well now I’m here to tell you that the tequila lime marinade for the flank steak is worth making twice.  I was working on picking out a marinade for the flank steak that Big Guy will be grilling up next weekend for a party we’re helping to host for one of our favorite couples, Kristen and Adam (heeeey, KP!).  Well, this will be the marinade we use.  No need to try any others.  It’s easy and doesn’t have a long ingredient list which is awesome when you’re cooking for 40 people.

We threw our tequila lime flank steak on a salad along with a healthy helping of Copycat Chipotle Corn Salsa.  This salsa will also be making an appearance at the par-tay.

Y’all – this stuff is insanely delicious.  Forget needing a chip, I could eat this stuff straight from a spoon (or fork).

On top of my not-boring salad:  flank steak (cooked to perfection by Big Guy), avocado, grilled bell peppers, corn salsa and drizzle of the chile lime vinaigrette.  (For the dressing, I used red pepper rice vinegar instead of the red pepper oil – why?  Because it’s cheaper.  Just keepin’ it real, y’all.)

I can’t get over how good this salad was.  So many textures.  So many flavors.  A little heat – but not too much.  Tons of freshness from the corn salsa and the creamy avocado.  I’m sure that cheese, black beans and chips would be an awesome addition but I didn’t miss ‘em.

Recipe Hoarder

I hoard recipes (like this girl).  I gather them, stuff them in a manilla folder and hope to someday make them.  Sometimes that “someday” comes a few weeks down the road and other times “someday” never comes.  I’m glad I didn’t hoard this recipe.  This recipe was posted June 21st.  I pinned it June 21st, printed it out June 21st and proceeded to make the dish on June 23rd.  It never had a chance in the manilla folder.

The recipe is fairly simple but it is so worth any prep needed.  I decided to actually marinate the chicken before grilling.  I used the same ingredients that was in the sauce and simply marinated the chicken.   In the mix:  honey, rice vinegar, BBQ sauce (Sweet Baby Ray’s this time ’round), soy sauce (gluten free), garlic and red pepper flakes.

After about an hour of swimming in the marinade, Big Guy threw the chicken on the grill.  The marinade was then poured into a skillet.

While the chicken was marinating, I made the salsa.  Make this.  Now.  It’s eat-straight-off-the-spoon worthy.  Sweet, juicy blueberries paired with the most scrumptious peach ever (from Whole Foods) with some a little heat from a jalapeno (straight from the garden), a zip from cilantro and a little tartness from the lime.  The red onion added a nice crunch and flavor to the mix – plus more gorgeous color.

Once the chicken was done grilled, we sliced and threw into the sauce which was then brought to a boil and simmered until slightly thick and the chicken was cooked through.

We served this sweet and spicy glazed chicken on top of Food Should Taste Good multigrain chips.  Topped with cheese and the cool salsa.

The most colorful nachos I’ve ever made.