Steak Salad with Cilantro Lime Vinaigrette
This salad is made with juicy steak, lots of veggies, and a delicious cilantro lime vinaigrette!
Ingredients
For the Steak
- 10 0z grilling steak (boneless ribeye, top sirloin, skirt, NY strip) or tri-tip I often make this salad with whatever leftover steak I have
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon olive oil, canola oil, or avocado oil
For the Salad
- 5 oz mixed greens about 4 cups loosely packed
- 1 corn on the cob cooked and kernels cut off
- ½ cup cherry tomatoes halved or quartered
- ½ avocado sliced or diced
- ⅓ cup pickled onion (lightly packed)
- 2 tablespoon queso fresco crumbled, more to taste
For the Cilantro Lime Vinaigrette
- ¼ cup cilantro lightly packed
- 1.5 tablespoon fresh lime juice
- 1.5 tablespoon olive oil
- ¼ medium jalapeño
- 1 clove garlic
- pinch of salt
- pinch of pepper
Instructions
For the steak
- Bring the steak to room temperature by letting it sit out for about 20 minutes.
- Pat the steak dry, then rub both sides with olive oil.
- Salt and pepper evenly on both sides.
- Heat a pan or cast iron skillet on high heat, then cook the steak for at least 3 minutes on each side (for medium-rare cook until the internal temperature is 135F). Alternatively, you can grill the steak.
- Remove steak from heat and let rest for 5 minutes.
For the dressing
- While the steak is cooking, blend all dressing ingredients together until smooth.
For the salad
- Add lettuce, corn kernels, cherry tomatoes, avocado, pickled onion, and queso fresco to a salad bowl.
- Pour the dressing over the salad and toss to coat.
- Thinly slice the steak against the grain.
- Divide the salad onto plates and top with the sliced steak.
Tried this recipe?Let us know how it was!