We don’t have too many salad recipes. I could eat salad every day and never get sick of it but it’s hard to get Luke into eating veggies, let alone raw veggies. This salad has a perfect balance of veggies and cooked protein so he will actually eat it. You can adjust the veggies and ingredients for the dressing as you see fit. We like to prep meals in two-pound meat quantities so although this recipe serves two, we would normally quadruple it to make two pounds of steak; a total of 8 servings. If you follow the recipe as it is written, one serving has 38g protein, 24g fat, 30g of carbs, and a total of 491 calories per serving.
Southwestern Chopped Steak Salad
Flank Steak or Skirt Steak .5lbs/227g
Lime Juice (enough to submerge the steak in a Ziploc bag)
20 cups / 235g Romaine Lettuce
½ cup / 90g Cherry Tomatoes, halved
½ cup / 73g Corn, cooked, off the cob
½ cup / 120g Canned Black Beans, rinsed & drained
2 tbsp / 5g Cilantro, chopped
¼ of one fruit / 34g Avocado, cubed
1 cup / 28g Cilantro
½ cup / 114g 0% Fage Greek Yogurt
2-3 / 10g Garlic Cloves
Juice from one lime / 30g
2 tbsp / 28g Apple Cider Vinegar
Salt, to taste
¼ cup / 28g Olive Oil
1. Add steak and lime juice to a ziploc bag and marinate 4-8 hours, turning it over once so that both sides of the steak marinate evenly in the lime juice. You may want to set the bag in a baking pan in case any leaking occurs.
2. Prepare the salad. Layer ingredients on top of each other into separate bowls/Tupperware. For the dressing, combine cilantro, Greek yogurt, garlic, lime juice, apple cider vinegar, and salt in a food processor or a high-powered blender. Blend until smooth, adding a tablespoon of water if needed to assist with blending. With the motor running, add oil slowly to emulsify.
3. Grill steak on high for about 5 minutes per side or until desired doneness. Allow the steak to rest for 5 minutes before slicing. Layer on top of the salad with dressing.
*Recipe adapted from Damn Delicious