Midwestern Steak Salad
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: Makes 4 salads.
 
Ingredients
Marinated Steak
  • 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
Avocado Cilantro Dressing
  • 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
Salad
  • 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
Instructions
  1. Place steak in a large zip lock bag (or in a large bowl).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
You can choose to grill or sauté the meat. I sautéed it in a cast iron skillet with about 1 tablespoon of olive oil. I covered it while it was cooking so that it would cook throughout.

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.
Nutrition Information
Serving size: 1/4 pound steak + 1/4 salad mixture + 2 tablespoons dressing Calories: 595 Fat: 31 g Carbohydrates: 42 g Sugar: 7 g Fiber: 14 g Protein: 41 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2015/08/09/midwestern-steak-salad/