Mexican Steak Salad with an Avocado Cilantro Dressing

steak

🥗Healthier: grilled chicken

💰Cheaper: pork loin

Grilled chicken is leaner, while pork loin is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without fat, while cottage cheese is budget-friendly.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas provide creaminess with fewer calories, and cucumbers are cost-effective.

tortilla strips

🥗Healthier: baked pita chips

💰Cheaper: croutons

Baked pita chips are lower in fat, while croutons are often less expensive.

Season the top sirloin fillet with sea salt flakes and pepper on both sides and let it sit for about 15 minutes to reach room temperature.

Chop spinach and combine it with romaine lettuce in a mixing bowl.

Add heirloom cherry tomatoes, black beans, and fresh corn cut straight off the cob to the salad mixture.

In a food processor, combine half an avocado, juice of half a lime, a bunch of cilantro, half a tablespoon of olive oil, a big clove of garlic, and a fourth cup of water. Blend until smooth, adding salt and pepper to taste.

Heat a grill pan with grapeseed oil and cook the steak for a little over five minutes on each side until charred, then remove from heat and let it rest.

Slice the steak thinly and place it on top of the salad.

Drizzle additional dressing over the steak before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens