Steak Salad
Tender seared steak over crisp greens with black beans, corn, and a creamy avocado-cilantro dressing.
Ingredients
For the Creamy Avocado Dressing
- 1 large avocado pitted and peeled
- 1 cup fresh cilantro leaves and tender stems, 25 g
- 1/4 cup lime juice 60 ml
- 1/4 cup water 60 ml
- 2 cloves garlic peeled
- 1 green onion trimmed
- 1 tbsp roasted pumpkin seeds
- 1 tsp agave or honey
- 1 tsp salt
- 1/2 cup avocado or olive oil 120 ml
For the Steak and Salad
- 1 lb flank steak 450 g
- 1 tbsp avocado or olive oil
- 1 tsp lime zest
- 1 tsp lime juice
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 hearts of romaine chopped
- 2 cups arugula 60 g
- 1/2 cup red bell pepper thinly sliced, 75 g
- 1/2 cup cherry tomatoes halved, 75 g
- 1/4 cup red onion thinly sliced, 40 g
- 1/4 cup canned black beans rinsed and drained, 45 g
- 1/4 cup corn kernels frozen or canned, 40 g
- 1 avocado sliced
- 2 tbsp crumbled Cotija cheese 15 g
- 2 tbsp roasted pumpkin seeds 15 g
- 1/4 cup tortilla strips for garnish, 15 g
Instructions
- First, make the dressing. In a food processor or blender, combine the avocado, cilantro, lime juice, water, garlic, green onion, pumpkin seeds, agave, and salt. Process until smooth.
- With the processor running on low, slowly stream in the oil until the dressing is creamy and emulsified. Transfer to a jar and chill in the refrigerator while you prepare the salad.
- Pat the flank steak dry with paper towels. In a shallow dish, rub the steak all over with oil, lime zest, lime juice, salt, cumin, and paprika.
- Heat a large cast-iron skillet or grill pan over medium-high heat. Once hot, add the steak and cook for 4-5 minutes per side for medium-rare.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
- While the steak rests, assemble the salad. On a large platter or in a big bowl, combine the chopped romaine, arugula, bell pepper, cherry tomatoes, red onion, black beans, corn, and sliced avocado.
- Slice the rested steak thinly against the grain.
- Arrange the steak slices over the salad. Garnish with Cotija cheese, pumpkin seeds, and tortilla strips. Serve immediately with the chilled dressing on the side.
Notes
For food safety, cook steak to a minimum internal temperature of 145°F (63°C) for medium-rare, followed by a 3-minute rest. Use a meat thermometer for accuracy.
The dressing can be made up to 2 days in advance. Store it in an airtight container with plastic wrap pressed against the surface to prevent browning.
To save time, you can chop the vegetables (except for the avocado) a day ahead and store them in an airtight container in the fridge.