Grilled Southwest Steak Salad with Cilantro-Lime Dressing
Ingredients
Dressing
1/3 cup cilantro, roughly chopped
juice of 1 lime
1 clove garlic, grated
1/4 tsp sea salt
black pepper, to taste
1/4 cup extra virgin olive oil
Salad
12 oz sirloin steak
1 tsp avocado oil
2 cobs corn
1 tomato, diced
2 oz raw cheddar cheese, crumbled
4 cups spring mix
Instructions
Turn your grill or preheat your grill pan over medium heat. Season the steak with salt and pepper on each side. Rub your corn with the avocado oil.
Once the grill is hot, place corn on the grill, rotating every 3-4 minutes, to char each side, for about 10 minutes. Place your steak on the grill. Cook for 5 minutes each side or until steak reaches your desired doneness. Remove from heat and allow to rest. When the corn is cool enough to handle, cut the kernels from the cob.
While the corn and steak are cooking, make the dressing. Combine cilantro, lime juice, garlic, salt, and pepper in a large cup or bowl. Using an immersion blender, begin to pulse until the mixture is like a paste. Slowly drizzle in olive oil while the immersion blender is on. Alternately, combine ingredients in a high speed blender and blend until smooth.
Layer spring mix, diced tomatoes, corn, steak, and raw cheddar cheese. Drizzle with the cilantro lime dressing and serve.
Servings: 4 Time: 30 minutes Calories: 376 Protein: 32 Carbs: 13 Fat: 22
MEAL PREP NOTE: these are great in the fridge for up to 4 days as a salad jar. Using a wide-mouth 32 oz jar layer your salad starting with the dressing. Then add your grilled steak followed by tomatoes, corn, cheddar, and spring mix. Place the lid on the jar and store in the fridge. When ready to eat just turn the salad jar onto a plate or a bowl and enjoy.
Another option is to store in individual containers with a ramekin of dressing. Add the dressing to the salad when you are ready to eat.
Alternately, store each ingredient separately (you can prepare the dressing ahead of time) and combine when ready to serve.
