CILANTRO-LIME STEAK SALAD
Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.
Provided by psgnyc114
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 36m
Yield 4
Number Of Ingredients 19
Steps:
- To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well incorporated.
- Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet.
- Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice against the grain.
- Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl.
- Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 32.1 g, Cholesterol 94.1 mg, Fat 38.1 g, Fiber 4.5 g, Protein 29.9 g, SaturatedFat 10.8 g, Sodium 775 mg, Sugar 14.9 g
SLOW COOKER STEAK SALAD WITH CILANTRO LIME DRESSING
Slow -cook the steak all day and come home to a filling but low-carb salad!
Provided by dompdx
Categories Salad
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.
- Remove steak and let cool slightly. Slice or pull apart with forks.
- Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.
- Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.
- Place steak pieces onto the salad and drizzle dressing on top.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 13 g, Cholesterol 38.5 mg, Fat 18.6 g, Fiber 5.2 g, Protein 17 g, SaturatedFat 5.4 g, Sodium 421.4 mg, Sugar 2.5 g
FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE
Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
SOUTHWEST SALAD WITH FRESH LIME CILANTRO DRESSING
I have been preparing this salad for the past 6 or 7 years and I still love it just as much as the first time I made it. These ingredients just come together so beautifully in this dish you'll be amazed at the reactions each time you serve it. And unlike many salads, it is even great the next day as leftovers!
Provided by Autism Mommy
Categories Salad Dressings
Time 20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare dressing first by combining in food processor or blender fresh cilantro, lime juice, sour cream, sugar, salt and pepper.
- Then slowly drizzle in oil until fully combined.
- Pour dressing into container and chill in fridge for several hours for flavors to meld.
- In large glass/acrylic bowl layer lettuce, then tomatoes, onion, black bean, cheese, and corn.
- (At this point the salad can wait for up to 8 hours before serving if you wish to be a step ahead later on.).
- Before serving sprinkle broken chips over corn layer. Then pour dressing over chips and toss completely.
- Enjoy!
THAI SALAD WITH CILANTRO LIME DRESSING
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 22 servings.
Number Of Ingredients 15
Steps:
- Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
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