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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
Ingredients
For Vinaigrette:
- ½ teaspoon of Dijon mustard
- juice of ½ lime
- 2 tablespoons of avocado oil
For the Salad:
- 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
Instructions
- 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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