It was only after I got married that I realized fruit salad and yogurt do not a dinner make — at least not for Hubby. Now, I happen to love a really good salad, but Hubby doesn’t really take to those single-girl-I-use-my-oven-for-storage-recipes from my old repertoire, before I was the Bride Who Knew Nothing.
So I came up with the perfect compromise: a salad that eats like a meal. Sorry you’ve actually got to turn on that oven and your stove, but it’s worth it. My Southwestern Steak Salad with Cilantro Lime Dressing is guaranteed to warm you and fill you up at the same time. It’s great for dinner when you want to go light on the carbs at the end of the day. If you don’t want to use steak, you can substitute chicken, tofu, or even grilled fish. And hey, it’s still in essence a salad, so you get all the major health benefits too.
Once you try this fab Steak Salad, you’ll be looking for more dinner salad recipes. Take your pick of Salads that Eat Like a Meal.
Southwestern Steak Salad with Cilantro Lime Dressing
Servings
Ingredients
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Pinch cayenne pepper
- 1 pound New York strip steak
- 1 tablespoon extra virgin olive oil
- 1 15-ounce can black beans, rinsed and drained
- ½ cup frozen corn defrosted
- ½ cup cherry or grape tomatoes halved
- 4 green onions chopped
- 2 heads romaine lettuce washed and chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lime juice
- 2 tablespoons fresh chopped cilantro or ½ teaspoon dried coriander
- ½ teaspoon kosher salt
- Freshly cracked black pepper
Instructions
- Preheat oven to 400°F.
- In a small bowl, combine brown sugar, salt, cumin, garlic powder, chili powder and cayenne and stir well. Rub spice mix all over the steak, coating well.
- Heat olive oil in a large ovenproof pan over medium high heat and add steak. Sear on each side for 4 minutes or until a nice dark crust forms, 8 minutes total. Transfer pan to the oven and cook 5 minutes for medium rare doneness or 8 minutes for medium.
- Let steak rest 5 minutes before slicing.
- Meanwhile, in a large bowl, combine beans, corn, tomatoes and green onion and stir. Add lettuce and toss to combine.
- In a small bowl, combine all dressing ingredients and whisk well. Pour over lettuce mixture and toss. Distribute salad between 4 bowls and add sliced steak on the side.
Many kosher butchers sell what they call NY Strip Steak even though it is not really accurate, it is best to ask your butcher what they recommend, but for this recipe, most steaks will work. Skirt steak would be great, just cut out the salt.
Hi, New York Strip Steak is a non-kosher cut. It comes from the hindquarter. So what cut is the kosher equivalent or what cut did you use?
Hi Tzivia I love your comments – thanks for always sharing your results/feedback – keep on!
I’m not sure where to start. At how fast it was to make or how good it was. I made the rub for the meat and put it on some of the pieces, then had to leave for about 2 hr when I came back I finished. After all was cooked the meat that sat in refrig with the rub on tasted better than the ones that I rubbed and cooked right away. The dressing I think the lime juice was a bit much next time will add a little less
oh this looks like the perfect summer meal. Thanks Jamie!
it is!!! you’re more than welcome 🙂