Southwest Steak Salad With Spicy Avocado Dressing Recipes

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SOUTHWESTERN STEAK SALAD



Southwestern Steak Salad image

Tender steak, abundant fresh vegetables, and a Chipotle Garlic and Lime Vinaigrette add up to a delicious salad.

Provided by Mary Younkin

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 14

8-12 ounces NY Strip, flank, or skirt steak
1 garlic clove
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
8 cups Spring Mix or your favorite lettuces chopped bite-size
1 red bell pepper, sliced very thin
1 yellow bell pepper, sliced very thin
1 cucumber, seeded (if desired), sliced very thin
1/2 red onion, sliced very thin
4 green onions, sliced thin
1 avocado, sliced thin or cut into small pieces
1/4 cup fresh cilantro, minced
1/4 - 1/2 cup cotija or feta cheese, crumbled
Chipotle Lime Vinaigrette

Steps:

  • Remove steak from the refrigerator about 90 minutes before grilling. Steak should be at room temperature before it hits the grill. Preheat the grill on high heat to make sure it is hot before grilling the meat. Rub a crushed garlic clove onto all sides of the steak. Crack fresh pepper all over the steak and rub it into all sides of the steak. Lightly sprinkle with kosher salt.
  • Place the steak on the grill at a 45-degree angle for 2-3 minutes, then use tongs to rotate 45-degrees and cook 2-3 more minutes. Flip the steak over and repeat. Check the temp to avoid overcooking - aim for 140°F for medium rare, as it will increase a few more degrees once removed from the grill.
  • Based on how done you would like your meat to be, reduce heat to low and grill for an additional 3-5 minutes with the lid closed. A 1 1/2" thick steak should be about medium rare now, but again, this depends on thickness. Remove steak from the grill and place on a platter. Rest the steak on the platter for a full 5 minutes prior to cutting. This allows the juices and flavor to develop more fully.
  • Layer the lettuce, peppers, cucumber, onions, avocado, and cilantro onto individual plates or a large serving platter. Slice the beef thinly and then cut the strips into bite-size pieces.
  • Top the salad with the steak and then sprinkle with cheese. Drizzle or toss with Chipotle Vinaigrette just before serving. Enjoy!

Nutrition Facts : Calories 273 kcal, Carbohydrate 15 g, Protein 16 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 310 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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