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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.
recipe, cilantro, steak, lime, dressing
diced green onion, divided
white parts only in marinade
I used 2) 6 ounce steaks
split-open, peeled and sliced into large chunks
yellow bell pepper
seeded and cut into large chunks
the green parts tossed in the salad
about a cup
apple cider vinegar
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.
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.
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.
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