Southwest Steak Salad With Spicy Avocado Dressing Recipes
SOUTHWESTERN STEAK SALAD
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
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
SOUTHWEST STEAK SALAD WITH SPICY AVOCADO DRESSING
Make yourself a healthy and delicious steak salad with avocado based dressing. It's the perfect way to eat a well rounded low carb meal.
Provided by Lisa MarcAurele
Categories Salad
Time 11m
Number Of Ingredients 14
Steps:
- Divide salad ingredients between two separate plates.
- In small blender, combine all dressing ingredients. Pour into two small bowls, to serve with each salad.
Nutrition Facts : ServingSize 350 g, Calories 644 kcal, Carbohydrate 6 g, Protein 36 g, Fat 53 g, SaturatedFat 17 g, Sodium 698 mg, Sugar 3 g, UnsaturatedFat 11 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
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SOUTHWEST STEAK SALAD WITH AVOCADO LIME DRESSING
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Reviews 1Category SaladCuisine AmericanTotal Time 30 mins
- In a blender (or a cup if using an immersion blender), combine the dressing ingredients and blend until smooth.
- Place the steak strips into a gallon zip-top bag and add the southwest seasoning. Seal the bag and shake/turn until the steak is coated with the seasoning.
- Bring one tablespoon of oil to medium heat in a large skillet. Add the seasoned steak strips and stir to coat with the oil. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste. Remove the steak to a side plate.
- Add the remaining teaspoon of oil to the skillet and keep over medium heat. When the oil is hot, add the corn and black beans and cook, stirring occasionally, for 1-2 minutes. Add the tomatoes and garlic and stir. Cook for another minute and then remove from heat. Squeeze the fresh lime wedge over the contents of the skillet.
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- Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper.
- Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!
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