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Cilantro-Lime Steak Salad

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Who is ready for a hearty meal type salad that is packed with flavor and perfect for two? This Cilantro-Lime Steak Salad is the perfect date night meal that won’t keep you in the kitchen all night! The steak is marinated in a cilantro-lime marinade overnight, then cooked to perfection and topped with a creamy cilantro-lime dressing. Prepare to be amazed my friends!

A large white plate topped with salad greens, sliced steak, cherry tomatoes and cilantro-lime dressing

Tangy lime and flavorful cilantro blend perfectly and add zing to salad greens. I have topped mine with halved cherry tomatoes and avocado chunks, but you can also throw in some bell pepper, mushrooms and vegetables of your choice.

Looking down on a Cilantro-Lime Steak Salad, a carafe of cilantro-lime dressing.

How to make Cilantro-Lime Steak Salad for Two

To make the Marinade:

Mix the olive oil, chopped cilantro, lime juice, garlic, onion and mustard together in a large bowl.

Cilantro-Lime marinade ingredients in a large glass bowl.

Place the steaks into the marinade and flip to completely cover with the marinade.

Two sirloin steaks in cilantro-lime marinade in a large glass bowl.

Cover with plastic wrap and refrigerate for 1 to 8 hours (or overnight). Feel free to substitute a zipper top bag for the bowl if desired.

To make the Dressing

Place all ingredients in the bowl of a food processor, or in a blender. Puree until smooth.

Creamy cilantro lime dressing in the bowl of a food processor

Taste and adjust as necessary.

Pour into a covered container and refrigerate until ready to serve.

To cook the Steaks

Remove the steaks from the refrigerator at least 30 minutes before cooking so they have time to come up to room temperature.

Preheat oven to 350 degrees. Line a baking sheet with foil, set aside. Heat a cast iron skillet over high heat. 

Remove the steaks from the marinade and sear in the preheated skillet, about 2 to 3 minutes on each side.

Two seared steaks in a cast iron skillet.

Discard the marinade. Transfer the steaks to the prepared baking sheet. Place in the oven and cook for 8 to 12 minutes (depending on thickness) to desired doneness.

Let the steaks rest for 10 minutes before slicing.

To make the Salad

Toss the salad greens with the tomato, green onions and bell pepper in a large bowl, then divide between 2 plates.

Mixed salad greens and cherry tomatoes on a large white plate.

Thinly slice the steaks

Thinly sliced steak on a wooden cutting board.

and place on top of the salads. Top with avocado and drizzle with Cilantro-Lime Dressing.

Cilantro-Lime dressing topped steak salad on a large white plate with a carafe of dressing in the background.

Sprinkle with sea salt and black pepper and serve.

Recipe Notes

  • You will want heartier greens in this salad to stand up to the warm steak and thick dressing. Romaine, endive, arugula, baby spinach or spring mix are good options.
  • Feel free to substitute chicken, salmon or shrimp for the steak if desired. Only marinate shrimp for 20 minutes or the lime juice will start to break down the shrimp and make it mushy.
  • I added micro greens for added texture.
  • Store leftover dressing in the refrigerator for up to 5 days.
  • Homemade Blender Mayonnaise

More delicious green salads

Enjoy!!

A large white plate topped with salad greens, sliced steak, cherry tomatoes and cilantro-lime dressing

Cilantro-Lime Steak Salad

This Cilantro-Lime Steak Salad is loaded with flavor and makes the perfect date night meal. It is Whole30, Paleo and Keto friendly for a healthy dinner option.
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Course: Main Course
Cuisine: American
Keyword: recipe, cilantro, steak, lime, dressing
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinade Time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 2 Servings
Calories: 1235kcal
Author: Lisa Johnson

Ingredients

Cilantro-Lime Marinade

  • ½ cup olive oil
  • 2 Tablespoons lime juice
  • 1 bunch diced green onion, divided white parts only in marinade
  • 2 large cloves garlic minced
  • 2 Tablespoons chopped cilantro
  • 1 Tablespoon Dijon mustard
  • 12 ounces sirloin steak I used 2) 6 ounce steaks

Salad

  • 4 cups salad greens
  • ½ cup micro greens optional
  • 1 large avocado split-open, peeled and sliced into large chunks
  • 1 yellow bell pepper seeded and cut into large chunks
  • green onions the green parts tossed in the salad

Cilantro-Lime Dressing

  • ½ bunch cilantro about a cup
  • ¼ cup homemade mayonnaise
  • 2 Tablespoons olive oil
  • 1 Tablespoon lime juice
  • ½ teaspoon apple cider vinegar
  • 1 cloves garlic

Instructions

Marinade

  • Mix the olive oil, chopped cilantro, lime juice, garlic, onion (white parts) and mustard together in a large bowl.
  • Place the steaks into the marinade and flip to completely cover with the marinade.
  • Cover with plastic wrap and refrigerate for 1 to 8 hours (or overnight). Feel free to substitute a zipper top bag for the bowl if desired.

Dressing

  • Place all ingredients in the bowl of a food processor, or in a blender. Puree until smooth.
  • Taste and adjust as necessary.
  • Pour into a covered container and refrigerate until ready to serve.

To Cook the Steaks

  • Remove the steaks from the refrigerator at least 30 minutes before cooking so they have time to come up to room temperature.
  • Preheat oven to 350 degrees. Line a baking sheet with foil, set aside. Heat a cast iron skillet over high heat. 
  • Remove the steaks from the marinade and sear in the preheated skillet, about 2 to 3 minutes on each side.
  • Discard the marinade. Transfer the steaks to the prepared baking sheet. Place in the oven and cook for 8 to 12 minutes (depending on thickness) to desired doneness.
  • Let the steaks rest for 10 minutes before slicing.

To Assemble the Salad

  • Toss the salad greens with the tomato, green onions (green parts) and bell pepper in a large bowl, then divide between 2 plates.
  • Thinly slice the steaks and place on top of the salads. Top with avocado and drizzle with Cilantro-Lime Dressing.
  • Sprinkle with sea salt and black pepper and serve.

Notes

  • You will want heartier greens in this salad to stand up to the warm steak and thick dressing. Romaine, endive, arugula, baby spinach or spring mix are good options.
  • Feel free to substitute chicken, salmon or shrimp for the steak if desired. Only marinate shrimp for 20 minutes or the lime juice will start to break down the shrimp and make it mushy.
  • I added micro greens for added texture.
  • Store leftover dressing in the refrigerator for up to 5 days.
  • Add water to thin dressing if needed.

Nutrition

Calories: 1235kcal | Carbohydrates: 20g | Protein: 42g | Fat: 112g | Saturated Fat: 18g | Cholesterol: 116mg | Sodium: 395mg | Potassium: 1366mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1456IU | Vitamin C: 149mg | Calcium: 91mg | Iron: 5mg

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