Southwest Steak and Salsa Salad Southwest Steak and Salsa Salad

Author: Canadian Living

Roll up this salad in warm tortillas with a dollop of light sour cream if you wish.

  • Portion size 4 servings


  • 1 lb inside round steak (about 1 inch/2.5 cm thick)
  • 2 tomatoes diced
  • 1 avocado peeled and cubed
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped red onion
  • 8 cups shredded romaine lettuce
  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce


Dressing: In small bowl, whisk together oil, red wine vinegar, garlic, chili powder, oregano, cumin, salt and hot pepper sauce.

Place steak in glass dish just big enough to hold steak. Remove 2 tbsp (25 mL) of the dressing; brush all over steak. Let stand for 30 minutes at room temperature.

Meanwhile, in bowl, combine tomatoes, avocado, coriander, onion and all but 1 tbsp (15 mL) dressing.

Place steak on greased grill over medium-high heat; cook, turning once, for about 14 minutes or until medium-rare. Transfer to cutting board; tent with foil and let stand for 5 minutes. Thinly slice across the grain.

Line plates with lettuce; mound salsa salad on top. Arrange steak over salad, drizzling with any accumulated juices. Drizzle with remaining dressing.


Nutritional facts <b>Per serving:</b> about

  • Protein 26 g
  • Calories 370.0
  • Total fat 25 g
  • Total carbohydrate 12 g
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Southwest Steak and Salsa Salad