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
Serves 2
INGREDIENTS
Steak
Flank Steak or Skirt Steak .5lbs/227g
Lime Juice (enough to submerge the steak in a Ziploc bag)
Salad
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
Dressing
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
DIRECTIONS:
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

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