Description
A flavorful and nutritious Southwest Steak Salad featuring marinated lean beef sirloin, fresh vegetables, black beans, and a creamy Southwest yogurt ranch dressing. This gluten-free meal is perfect for a quick lunch or dinner, offering a delicious balance of protein, fiber, and vibrant Southwestern flavors.
Ingredients
Scale
Chili Lime Steak
- 24 oz. raw lean beef (sirloin, round, flank)
- 1/4 cup lime juice
- 1 tbsp. (3 cloves) garlic, minced
- 1 tbsp. chili powder
- 1/2 tsp. salt
Southwest Salad
- 6 cups romaine lettuce
- 1 1/2 cup sweet corn, drained
- 1 1/2 cup black beans, drained and rinsed
- 1 1/2 cup sweet peppers (or tomatoes), chopped
- 1 1/2 cup avocado, cubed
- 6 tbsp. green onion, chopped
Southwest Yogurt Ranch
- 3/4 cup nonfat plain Greek yogurt
- 3 tbsp. water
- 1 1/2 tsp. lime juice (or lemon juice)
- 2 tsp. dried parsley (or dried chives)
- 1 tsp. dried dill
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. chili powder (or black pepper)
- 1/2 tsp. salt
- 1/4 tsp. ground cumin or smoked paprika (optional)
Instructions
- Marinate the steak: In a bowl, combine lime juice, minced garlic, chili powder, and salt. Place the lean beef in the marinade and let it soak for 20-30 minutes to infuse flavor.
- Cook the steak: Either grill the steak over medium-high heat until it reaches your desired level of doneness, then let it rest and slice thinly; or sear the sliced steak in a hot cast iron skillet for 2-3 minutes per side for a flavorful crust.
- Prepare the salad base: Wash and chop the romaine lettuce, sweet corn, black beans, sweet peppers (or tomatoes), and green onions. Portion the vegetables evenly into six meal prep containers, dividing 1 cup of lettuce, and 1/4 cup each of corn, black beans, and peppers per container. Sprinkle 1 tablespoon of chopped green onion on top.
- Make the dressing: In a small bowl, whisk together Greek yogurt, water, lime juice, dried parsley, dried dill, onion powder, garlic powder, chili powder, salt, and optional cumin or smoked paprika until smooth. Store the dressing separately in an airtight container in the fridge for up to 5 days.
- Serve: When ready to eat, top each salad container with 1/4 cup cubed avocado and drizzle with 3 tablespoons of the yogurt ranch dressing. Toss gently and enjoy a fresh, hearty Southwest Steak Salad.
Notes
- This recipe is naturally gluten-free and packed with lean protein and fiber.
- You can substitute sweet peppers with tomatoes if preferred.
- Store dressing separately to keep salad fresh and prevent sogginess.
- Steak can be cooked to preferred doneness from rare to well-done based on taste.
- For a vegetarian version, replace steak with grilled tofu or tempeh.
Nutrition
- Serving Size: 1 serving (salad with dressing)
- Calories: 356
- Sugar: 6g
- Sodium: 744mg
- Fat: 12.9g
- Saturated Fat: 3.0g
- Unsaturated Fat: 8.0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 65mg
