Southwestern Steak Salad
Ingredients
The salad
-
1
lb
Ribeye Steak
-
to taste
salt & pepper
-
1
head
green leaf lettuce, thinly sliced
-
1
piece
piquillo pepper, julienned
-
½
cup
cherry tomatoes, halved
-
½
cup
unsalted sweet corn
-
½
cup
low sodium black beans
-
½
cup
orange bell pepper, diced
-
½
piece
avocado, sliced
-
to taste
cilantro for garnish
The dressing
-
1
cup
fresh cilantro
-
1
piece
avocado
-
¼
cup
fresh lime juice
-
1
tablespoon
red wine vinegar
-
1
tablespoon
olive oil
-
¼
teaspoon
red pepper flakes
-
¼
teaspoon
ground cumin
-
to taste
salt and pepper
Instructions
- Preheat the grill to medium high heat.
- In a food processor, blend cilantro, avocado, lime juice, red wine vinegar, olive oil, red pepper flakes, and ground cumin until smooth. Add salt and pepper to taste.
- Season the steak with salt and pepper on both sides.
- Grill the steak for 3-4 minutes on each side, then let it rest for 3 minutes before slicing thinly.
- In a large bowl, combine lettuce, piquillo pepper, cherry tomatoes, corn, black beans, orange bell pepper, avocado, and sliced steak. Serve with the dressing.
Nutrition Facts (estimated)
Servings
3
Calories
345
Total fat
21g
Total carbohydrates
32g
Total protein
16g
Sodium
467mg
Cholesterol
20mg
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