This Steak Salad is a refreshing mix of creamy avocado, juicy tomatoes, crunchy cucumber, and tangy feta, all tied together with a zesty lime-cilantro vinaigrette.
Ingredients
6 oz steak (sirloin, ribeye, or your preferred cut)
½ avocado, sliced
½ cucumber, sliced or diced
¼ cup cherry tomatoes, halved
2 Tbsp red onion (thinly sliced)
2 Tbsp feta cheese (crumbled)
1 Tbsp cilantro (chopped)
1 Tbsp butter
Salt and pepper to taste
For the lime-cilantro vinaigrette:
2 Tbsp olive oil
1 Tbsp lime juice (freshly squeezed)
1 tsp red wine vinegar (or apple cider vinegar)
1 clove garlic (minced)
1 Tbsp cilantro (chopped)
Salt and pepper to taste
Macronutrients
Protein: 45g
Fat: 79g
Carbs: 17g
Preparation
Heat 1 Tbsp butter in a skillet over medium-high heat. Season the steak (6 oz) with salt and pepper to taste. Cook the steak for 3-4 minutes per side for medium-rare (adjust cooking time depending on the desired doneness.) Remove from heat and let it rest for 5 minutes before slicing thinly to retain its juices. For a charred flavor, cook the steak on a grill.
Prepare the vinaigrette: In a small bowl, whisk together the olive oil (2 Tbsp), lime juice (1 Tbsp), red wine vinegar (1 tsp), 1 clove garlic minced, chopped cilantro (1 Tbsp), and a pinch of salt and pepper. Set aside.
Prepare the salad: In a large bowl or serving plate, combine the ½ cucumber sliced, halved cherry tomatoes (¼ cup), thinly sliced red onion (2 Tbsp), and ½ sliced avocado. Top with the thinly sliced steak and sprinkle crumbled feta cheese (2 Tbsp) over the top. Add some chopped romaine or mixed greens for a crunchier salad base, or sprinkle with toasted seeds like sunflower seeds.
Drizzle the lime-cilantro vinaigrette over the salad. Toss gently to coat all the ingredients.
Garnish with extra cilantro (1 Tbsp) and season with additional salt and pepper to taste.
Coach Katie
