Midwestern Steak Salad

Make your own lean, clean and mean meal with 24 Carrot Life‘s protein-packed Midwestern steak salad. With most salads, the empty calories and fat are in the dressing, but you can solve that by fixing your own creamy avocado-yogurt dressing. This salad makes an epically satisfying power lunch complete with fiber-rich beans and juicy flatiron steak.


under 6 hour 10 mins
dinner lunch

Ingredients for servings

    For the Marinated Steak

  • 1 pound flatiron steak

  • 2 tablespoon olive oil

  • 1 medium lemon, juiced

  • 1 medium lime, juiced

  • 0.25 teaspoon salt

  • 0.25 teaspoon pepper

  • 0.25 teaspoon cumin

  • 0.25 teaspoon paprika

  • Dash of cayenne pepper

  • For the Avocado Cilantro Dressing

  • 0.33333333333 cup non-fat greek yogurt certified gluten-free if necessary

  • 2 medium avocados, pit and peel removed

  • 0.5 large bunch of fresh cilantro

  • 1 lime, juiced

  • 1 teaspoon salt

  • 1 cup water

  • For the Salad

  • 8 cup packed mixed greens

  • 2 cup slice cherry tomatoes

  • 1 cup grated cotija cheese or cheese of choice

  • 1 can of black beans, drained and rinsed certified gluten-free if necessary

  • 1 can of sweet corn, drained and rinsed certified gluten-free if necessary

  • 1 jalapeño, thinly sliced

Directions

  • 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.

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