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Southwest Steak Salad with Lime and Avocado Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 527 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: Southwest
  • Diet: Gluten Free

Description

A flavorful and healthy Southwest Steak Salad featuring marinated lean beef, fresh vegetables, and a tangy Southwest yogurt ranch dressing. This gluten-free recipe is perfect for meal prep and packed with protein, fiber, and vibrant flavors.

Ingredients

Scale

Chili Lime Steak

  • 24 oz. raw lean beef (sirloin, round, flank)
  • 1/4 cup lime juice
  • 1 tbsp. (3 cloves) garlic, minced
  • 1 tbsp. chili powder
  • 1/2 tsp. salt

Southwest Salad

  • 6 cups romaine lettuce
  • 1 1/2 cup sweet corn, drained
  • 1 1/2 cup black beans, drained and rinsed
  • 1 1/2 cup sweet peppers (or tomatoes), chopped
  • 1 1/2 cup avocado, cubed
  • 6 tbsp. green onion, chopped

Southwest Yogurt Ranch

  • 3/4 cup nonfat plain Greek yogurt
  • 3 tbsp. water
  • 1 1/2 tsp. lime juice (or lemon juice)
  • 2 tsp. dried parsley (or dried chives)
  • 1 tsp. dried dill
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder (or black pepper)
  • 1/2 tsp. salt
  • 1/4 tsp. ground cumin or smoked paprika (optional)

Instructions

  1. Marinate the Steak: Combine lime juice, minced garlic, chili powder, and salt in a bowl. Place the lean beef into the marinade and let it sit for 20-30 minutes to absorb the flavors.
  2. Cook the Steak: Grill the marinated steak to your desired doneness, then slice thinly. Alternatively, sear the steak slices in a cast iron skillet over medium-high heat for 2-3 minutes per side until cooked through.
  3. Prepare Vegetables: Wash and chop the romaine lettuce, sweet peppers (or tomatoes), and green onions. Drain and rinse the corn and black beans.
  4. Assemble the Salad Containers: Divide the lettuce evenly into six meal prep containers, using 1 cup per container. Add 1/4 cup each of sweet corn, black beans, and chopped peppers to each container. Top each salad with 1 tablespoon of chopped green onion.
  5. Make the Southwestern Yogurt Ranch Dressing: In a small bowl, whisk together Greek yogurt, water, lime juice, dried parsley, dried dill, onion powder, garlic powder, chili powder, salt, and ground cumin or smoked paprika (if using). Store the dressing separately in an airtight container in the refrigerator for up to 5 days.
  6. Serve: When ready to eat, top each salad with 1/4 cup cubed avocado and drizzle with 3 tablespoons of the Southwest yogurt ranch dressing. Enjoy your fresh and flavorful salad!

Notes

  • The salad is gluten free and high in protein and fiber, making it a nutritious meal option.
  • You can substitute sweet peppers with tomatoes if preferred.
  • The dressing can be made ahead and stored separately for convenience.
  • Adjust the chili powder in the steak marinade and dressing for spiciness preference.
  • Using lean cuts of beef keeps the salad lower in fat.
  • For a vegetarian alternative, omit the steak and add additional beans or tofu.

Nutrition

  • Serving Size: 1 serving (salad with dressing)
  • Calories: 356
  • Sugar: 6g
  • Sodium: 744mg
  • Fat: 12.9g
  • Saturated Fat: 3.0g
  • Unsaturated Fat: 7.0g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 9g
  • Protein: 36g
  • Cholesterol: 65mg

Find it online: https://emilyquickdinners.com/southwest-steak-salad-with-lime-and-avocado-recipe/