Savor the Flavor: Southwestern Steak Salad with a Twist

Enjoy a vibrant Southwestern Steak Salad that's healthy, gluten-free, and quick to prepare, perfect for any occasion.

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Prep Time 15

Cook Time 10

Resting Time 5

Total Time 30

Servings: 2 plates

Course: Salad

Cuisine: Tex-Mex

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

1 pound Ribeye Steak Grill it to medium for best tenderness.
4 cups Mixed Salad Greens Can be swapped with spinach or arugula.
1 can Black Beans Drained and rinsed.
1 cup Corn Frozen corn is a convenient option.
1 cup Cherry Tomatoes Diced.
1 Avocado Can use Greek yogurt for a low-fat alternative.
1/2 cup Piquillo Peppers Omit if not available.
1/4 cup Fresh Cilantro Skip if not a fan.

For the Dressing

1 ripe Avocado For the dressing.
1 handful Fresh Cilantro
1 juice Lime
1 clove Garlic
2 tablespoons Olive Oil

Equipment

Grill
blender
Large bowl
cutting board
Knife

Method

Preparation

Wash and chop the mixed salad greens, cherry tomatoes, and avocado into bite-sized pieces.
Drain and rinse the black beans and thaw the corn if frozen.

Cooking

Season the Ribeye steak with salt and pepper and grill for 5–7 minutes per side.
Let the steak rest for 5 minutes before slicing.

Dressing

Blend the avocado, cilantro, lime juice, garlic, and olive oil until smooth.

Assembly

Combine salad greens, black beans, corn, cherry tomatoes, and piquillo peppers in a large bowl.
Top with sliced steak and drizzle with dressing.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Keep the dressing separate until serving.

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