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!
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.
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.
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.
To make the 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 make the Salad
Toss the salad greens with the tomato, green onions 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.
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
- Chef’s Salad
- Asian Beef Salad
- Tex-Mex Chopped Chicken Salad
- Asian Sesame Chicken Salad
- BBQ Chicken Salad
- Southwest Chicken Salad
Enjoy!!
Cilantro-Lime Steak Salad
Ingredients
Cilantro-Lime Marinade
- 0.5 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 two 6 ounce steaks
Salad
- 4 cups salad greens
- 0.5 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
- 0.5 bunch cilantro about a cup
- 0.25 cup homemade mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 0.5 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.
