Mexican · Lunch
Mexican Grilled Steak Salad
Grilled sirloin steak sliced thin over crisp romaine, charred corn, tomato, avocado and pickled red onion, finished with cotija cheese and a lime-chili dressing. The beef is rubbed with cumin, chili powder and garlic before grilling, giving smoky, citrus-forward flavor with fresh crunch throughout.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
28.6gFat
20.4gCarbs
8.3gSugar
6.9gFiber
520mgSodium
112mgChol
8.1gSat Fat
1180mgPotassium
150mgCalcium
4.2mgIron
2.6mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the steak dry, then rub with chili powder, cumin, minced garlic, 1/2 tablespoon olive oil, salt and pepper.
2
Rest
Let the seasoned steak sit at room temperature for 10 minutes before grilling.
3
Grill
Heat a grill pan over high heat and sear the steak 3-4 minutes per side until internal temperature reaches 130°F for medium-rare.
4
Char
In the same pan over medium-high heat, toast the corn kernels 2-3 minutes, stirring, until lightly blackened.
5
Rest
Transfer the steak to a cutting board and rest 5 minutes for juices to redistribute.
6
Assemble
Toss romaine with half the dressing. Arrange corn, tomato, avocado, and quick-pickled red onion on top.
7
Plate
Slice the steak thinly against the grain, fan over the salad, scatter cotija and chopped cilantro on top, drizzle with remaining dressing made from lime juice, honey, 1/2 tablespoon olive oil, salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef sirloin steak
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil, divided
- 4 cups120g romaine lettuce
- 1/2 cup70g corn kernels
- 1/2 cup90g tomato
- 11 avocado
- 4 tbsp40g red onion
- 2 tbsp30ml lime juice
- 1 tsp1 tsp honey
- 2 tbsp8g cilantro
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
