Description
A flavorful and colorful Southwest Steak Salad featuring marinated sirloin steak with a tangy chili lime marinade, paired with a vibrant mix of romaine lettuce, sweet corn, black beans, peppers, and avocado. Topped with a creamy, zesty Southwest yogurt ranch dressing, this gluten-free salad is perfect for a satisfying and healthy meal.
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 Dressing
- 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
- Marinate the Steak: In a bowl, combine the lime juice, minced garlic, chili powder, and salt. Add the raw lean beef and coat evenly. Marinate for 20-30 minutes to infuse the flavors.
- Cook the Steak: Either grill the steak until it reaches your desired doneness or sear the sliced steak in a cast iron skillet for 2-3 minutes per side. After cooking, slice the steak thinly against the grain.
- Prepare the Salad: Wash and chop the romaine lettuce, sweet corn, black beans, sweet peppers, and green onions. Divide the vegetables evenly into six meal prep containers using approximately 1 cup lettuce, 1/4 cup each sweet corn, black beans, and peppers per container. Top each salad with 1 tablespoon chopped green onion.
- Make the Dressing: In a small bowl, combine the nonfat plain Greek yogurt, water, lime juice, dried parsley, dried dill, onion powder, garlic powder, chili powder, salt, and optional ground cumin or smoked paprika. Mix well until smooth. Store the dressing separately in an airtight container in the fridge for up to 5 days.
- Assemble and Serve: When ready to eat, top each salad container with 1/4 cup cubed avocado and drizzle 3 tablespoons of the Southwest yogurt ranch dressing over the salad. Toss gently if desired and enjoy!
Notes
- You can substitute sweet peppers with chopped tomatoes if preferred.
- The dressing can be prepared ahead and stored up to 5 days in the fridge.
- Adjust seasoning in marinade and dressing according to personal taste.
- This recipe is naturally gluten-free and high in protein.
Nutrition
- Serving Size: 1 salad servings with dressing (approx. 1/6 of recipe)
- Calories: 356
- Sugar: 6g
- Sodium: 744mg
- Fat: 12.9g
- Saturated Fat: 3.0g
- Unsaturated Fat: approx. 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 70mg
