Southwest Steak and Salsa Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 370 |
| pro | 26 g |
| total fat | 25 g |
| carb | 12 g |
Roll up this salad in warm tortillas with a dollop of light sour cream if you wish.
Ingredients
- 1 lb inside round steaks, (about 1 inch/2.5 cm thick)
- 2 tomatoes, diced
- 1 avocado, peeled and cubed
- 1/4 cup chopped fresh coriander or fresh parsley
- 1/4 cup chopped red onions
- 8 cups shredded romaine lettuce
- Dressing:
- 1/4 cup vegetable oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp hot pepper sauce
Preparation
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.
- Keywords : Salad; Steak; Tomatoes; Avocado; Grill/Barbecue; Red onions;
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