This salad has the most amazing mix of flavors! We have been making this for dinner for years and I still love it just as much. A good friend of mine, Ellen, introduced me to this salad years ago during a girls weekend and that was it for me. I love it. What more can I say? It’s delicious and super easy. If you are looking for more things to do with steak (I always am) give this a go. For my kids’ sake, we usually make some quick cheese quesadillas to go on the side because, while they do pretty well at eating most salads, they still get a little whiny if all they get for dinner is a salad 🙂
Now, it’s up to you if you marinate your steak or not. I just made a very simple lime marinade to give it a little extra kick, but if you have one that you love, by all means, I won’t be offended. 🙂 I just throw the steaks in a ziplock baggie with the marinade and let it sit for at least 1/2 hour or more. One thing I have learned about steak is that it grills up better and more tender if you let it come to room temperature before you throw it one the grill, so if I didn’t plan ahead (like usual) I just set it on the counter while it marinates for about 30 minutes, turning it over at least once during that time.
When it’s ready, fire up the grill (or broiler if the grill is not an option) and cook them on medium low heat for about 10 minutes on each side depending how done you like it. While the steak is cooking, slice up your peppers and onions and saute them in a frying pan with some non stick spray, salt and pepper until the just become soft. Take off the heat and set aside.
Next, mash up your avocado in a bowl with a couple splashes of lime juice and a couple sprinkles of garlic salt. I promise, this is all you need for yummy guacamole. Also, get your cilantro chopped up a bit, but not too fine. Just a rough chop. Ok, now that your steak is done take it off the grill and let it sit for at least 5 minutes before you cut into it.
Now the beauty happens. Assemble your salad by starting with 2 cups of lettuce in a big bowl. Add a good amount of fresh cilantro on top of that (about 1/4 C). Next, I put the peppers and onions followed by the sliced steak (about 4 oz per serving). I top it off with about 1/4 of the guacamole that you made, 3 T of the ranch and salsa mixture, and 1 T feta or blue cheese. There you have it. It’s big and beautiful and bursting with healthy flavor!
- 1 lb lean sirloin steak
- 8 C chopped green leaf lettuce or romaine
- 1 C fresh rough chopped cilantro
- 2 C sliced red pepper
- 1 C sliced white onion
- 1 medium ripe avocado
- lime juice and garlic salt
- 1/2 C feta or blue cheese
- 1/2 C fresh salsa mixed with 1/4 C ranch dressing made from a packet (made with almond milk and Kraft Olive Oil Mayo)
- 1/2 C lite soy sauce
- 1 T Worcestershire sauce
- 2 T lime juice
- 2 t minced garlic
- 1 t chili powder
- If desired, marinate steak at least 30 minutes before grilling or broiling.
- Grill or broil steak how you like it on medium low heat. I do about 10 minutes per side.
- Let steak rest at least 5 minutes before cutting into it.
- While steak is cooking, saute peppers and onions in frying pan with some non stick spray and salt and pepper. Turn off heat.
- Mash ripe avocado in a bowl and add a couple dashes of lime juice and garlic salt to taste.
- Mix together fresh salsa and home made ranch dressing in a bowl.
- Assemble salad starting with 2 C chopped lettuce, chopped cilantro, 1/4 sauteed peppers and onions, 4 oz steak, 1/4 guacamole, 3 T dressing, and 1 T feta cheese.
- Macros per serving: Calories 305; Fat 13; Carbs 21; Protein 30
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