Three recipes in one week and the second Mexican food recipe of the week. This is a new record, people!
I used to post three recipes a week when I was living in Mexico, but since then I haven’t had the same time to dedicate to the blog. However, I just had to share another recipe with you all before a new week begins. This salad is perfect to prep for your lunches this week. I know that’s what I’ll be doing!
I bought enough flatiron steak the other week to make not one, but two recipes using it. This midwestern style salad will leave you happily stuffed (with healthy ingredients) until your next meal.
Don’t skip the marinating step for the meat, though, since that what really makes the meat tender and flavorful. I made this salad with marinated meat as well as plain meat and the plain version was not nearly as good as the marinated one.
I’ve got a million things to do today so I can’t gonna chat much, but I hope you make this salad and enjoy it as much as I did!
- 1 lb. flatiron steak
- 2 tablespoons olive oil
- juice of 1 lime and 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- dash of cayenne pepper
- 1/3 cup 0% greek yogurt
- 2 avocados, pit and peel removed
- 1/2 large bunch of fresh cilantro
- juice of 1 lime
- 1 teaspoon salt
- 1 cup water, added slowly
- 8 cups packed mixed greens
- 2 cups slice cherry tomatoes
- 1 cup grated cotija cheese (or crumbled queso fresco)
- 15 oz. can of black beans, drained and rinsed
- 15 oz. can of sweet corn, drained and rinsed
- 1 jalapeño, sliced thinly
- Place steak in a large zip lock bag (or in a large bowl).
- Whisk all the remaining marinade ingredients together and pour over the meat. Seal the bag (or cover the bowl with saran wrap), removing any extra air, and place in the fridge overnight, or for at least 6 hours.
- Remove meat from the bag/bowl and sauté (or grill) over medium heat with a little bit of olive oil until it reaches your desired doneness. I cooked the meat on the stove for about 5 minutes on each side, covered. Let meat sit on a cutting board for about five minutes before you slice it into 1/4 inch thick slices.
- Place all dressing ingredients in a food processor or blender and blend, adding the water slowly, until completely smooth. You want the dressing to be the consistency of ranch dressing.
- Once the meat has cooled to room temperature, add all salad ingredients to a large bowl and pour about 2 tablespoons of dressing per person (8 tablespoons total) on top. Toss to combine and serve immediately.
You will probably have dressing leftover. You can use it for anything that you would use guacamole- with chips, over vegetables or eggs, on toast, with fish or chicken, etc.
I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.
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I love this salad! I struggle with keeping the pace I set for myself on my blog too. Three recipes a week is tough. I was able to do it at one point, but right now it’s too much. Glad you shared this recipe this week. Pinning it!
Quality over quantity, right? Thanks, Katie!
I didn’t see the amount of calories per serving.
I just added them! Hope you enjoy this recipe 🙂
I love all the colors in this salad. I have been on the biggest Mexican kick lately and I love this healthier alternative
Girl, I know how you feel about keeping up with the blog. I struggle with that all the time, too! I say just take a break whenever you need to. This salad looks so delicious. Thanks for sharing it!
You’re so on top of your blogging game that I would never know it! I have been a lot more relaxed about my blogging schedule lately which helps me not stress about it since it’s supposed to be fun! Thanks, lisa!
This looks so yummy! I love sound of that Avocado-Cilantro sauce 🙂