Steak Salad
This Steak Salad is hearty enough to serve as the full meal for lunch or dinner, and has tons of flavor.
Ingredients
- 12 ounces top sirloin steak *
- 5 ounce package mixed greens
- 2 ounces queso fresco crumbled**
- 1 cup cherry tomatoes halved
- 1/4 cup sliced red onion
- 1 avocado cut into chunks
- 1/2 cup toasted pepitas (pumpkin seeds)
- 1/4 cup Cilantro Lime Dressing
- salt
- black pepper
Instructions
- Start by searing the steak per these instructions for How to Sear a Steak or grill your beef with the method in Grilled Ribeye or Grilled Flank Steak. Spice the steak if you wish, but it's not required. I have a mole seasoning I like to rub on the outside of the steak, but you can also just do salt and pepper since there's so much flavor in the salad. For 12 ounces of steak, I recommend 3/4 tsp salt and 1/4 tsp black pepper, assuming you're not adding seasoning that already includes salt.
- Once the steak has been seared, let it rest for 5 minutes, then slice thinly.
- In a large bowl, toss to combine the remaining ingredients.
- Taste and see if it needs more dressing or any adjustments. Serve immediately.
Notes
*You may also use strip, ribeye, flank, flat iron, or even filet mignon steak.
**You can also use queso blanco or cotija cheese.
Storing leftovers: Once a salad is dressed, it won't keep well for very long. I recommend not storing for more than a day, and know that the greens will be slightly wilted. If you think you might have leftovers, keep the greens and dressing separate, and the salad will keep for at least 2 days.
Freezing: Not recommended.
Nutrition
Calories: 437kcal, Carbohydrates: 12g, Protein: 36g, Fat: 28g, Saturated Fat: 7g, Cholesterol: 79mg, Sodium: 278mg, Potassium: 1098mg, Fiber: 6g, Sugar: 2g, Vitamin A: 1030IU, Vitamin C: 29.4mg, Calcium: 162mg, Iron: 4.4mg