Cheesy Mexican Steak Salad
Ingredients
The steak
-
8
ounces
skirt steak or cut of choice
-
1
teaspoon
garlic powder
-
1
teaspoon
chili powder
-
1
teaspoon
sea salt
The dressing
-
¼
cup
lime juice
-
¼
cup
olive oil
-
1
each
chipotle chile in adobo sauce
-
1
teaspoon
minced garlic
-
⅓
cup
fresh cilantro
-
2
teaspoons
honey or sweetener of choice
-
1
teaspoon
cumin
-
1
teaspoon
sea salt
The salad
-
8
ounces
romaine lettuce, chopped
-
8
ounces
Mexican cheese blend
-
1
cup
black beans, drained and rinsed
-
½
each
red onion, sliced thin
-
1
cup
frozen corn, thawed
-
1
cup
grape tomatoes, halved
-
1
each
avocado, diced
Instructions
- Prepare the steak by mixing garlic powder, chili powder, and sea salt, then sprinkle over the steak and let it sit for 30 minutes.
- Heat a grill or grill pan to medium-high heat and grill the steak to your desired doneness. Allow it to rest for 15 minutes before slicing.
- Make the dressing by blending lime juice, olive oil, chipotle chile, garlic, cilantro, honey, cumin, and sea salt until smooth.
- In a large bowl, combine romaine, most of the cheese, black beans, onion, corn, and tomatoes.
- Toss the salad with the dressing, then top with sliced steak, avocado, and the remaining cheese before serving.
Nutrition Facts (estimated)
Servings
6
Calories
437
Total fat
29g
Total carbohydrates
23g
Total protein
22g
Sodium
1050mg
Cholesterol
63mg
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