Southwest Steak Salad

Photo by Sarah Stierch licensed under CC BY 2.0
Southwest Steak Salad – Vinaigrette – Nutritional Facts
Per Serving (approx. 1 tbsp, based on 2 servings, based on a 2,000-calorie daily diet)
| Nutrient | Amount (% Daily Value (DV)) |
|---|---|
| Calories | 100 (5%) |
| Total Fat | 11g (14%) |
| Saturated Fat | 1.5g (8%) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0%) |
| Sodium | 45mg (2%) |
| Total Carbohydrate | 1g (0%) |
| Dietary Fiber | 0g (0%) |
| Total Sugars | 0g |
| Added Sugars | 0g (0%) |
| Protein | 0g (0%) |
| Vitamin D | 0mcg (0%) |
| Calcium | 1mg (0%) |
| Iron | 0.1mg (1%) |
| Potassium | 10mg (0%) |
Southwest Steak Salad – Salad – Nutritional Facts
Per Serving (based on 2 servings, based on a 2,000-calorie daily diet)
| Nutrient | Amount (% Daily Value (DV)) |
|---|---|
| Calories | 430 (22%) |
| Total Fat | 29g (37%) |
| Saturated Fat | 8g (40%) |
| Trans Fat | 0.5g |
| Cholesterol | 70mg (23%) |
| Sodium | 320mg (14%) |
| Total Carbohydrate | 20g (7%) |
| Dietary Fiber | 8g (29%) |
| Total Sugars | 5g |
| Added Sugars | 0g (0%) |
| Protein | 27g (54%) |
| Vitamin D | 0.3mcg (2%) |
| Calcium | 80mg (6%) |
| Iron | 3.4mg (19%) |
| Potassium | 680mg (14%) |
Southwest Steak Salad
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COURSE
Main Course
Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.
INGREDIENTS
- ½ teaspoon of Dijon mustard
- juice of ½ lime
- 2 tablespoons of avocado oil
- 1 teaspoon of avocado oil
- 1 package of Strauss® Brands Minute Steak (thawed)
- 4 cups of packed spring mix lettuce
- ¼ each seeded and sliced red and yellow bell pepper
- ½ cup sliced zucchini
- ½ cup rinsed black beans
- ¼ peeled and sliced yellow onion
- ½ cup cherry tomatoes
- ½ peeled (seeded and sliced avocado)
- sea salt and cracked black pepper to taste
For Vinaigrette:
For the Salad:
DIRECTIONS
- Preheat the grill to high heat (450° to 550°).
- Vinaigrette: Whisk together all ingredients in a small bowl until emulsified. Set aside.
- Steak: Brush the steaks on both sides with the oil and season both sides with salt and pepper.
- Cook on a hot grill for 2 to 3 minutes or until the desired internal temperature is achieved.
- Rest the steak on a cutting board for 2 minutes before slicing.
- To Plate: Serve the spring mix in a large bowl and top off with bell peppers, zucchini, black beans, onion, tomatoes, avocado and sliced steak, and serve alongside vinaigrette.

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