Southwest Steak Salad

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Photo by Sarah Stierch licensed under CC BY 2.0

Southwest Steak Salad

Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine European
Servings 4 people


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


  • 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.