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30 Minute Meal

Southwest Steak Salad

This quick and easy dinner salad is a perfect summer time meal! With tons of flavor and simple ingredients, this southwest steak salad is sure to be big hit!

white plate featuring southwest steak dinner salad
I realize that it is now September and every other food blogger in the world is now featuring delectable treats with apples and pumpkins and back to school lunches. However, I never ever do what is trending and just do what I want. So I am bringing you one last summer salad. Because its still hot out!
salad with steak and avocado on plate
In other news, tomorrow my sweet little girl starts her first day of Preschool! I am half so excited for her and half freaking out that she old enough to go!! And baby #2 could make an appearance anyday now! We are all ready to go, just waiting! 🙂
plate with southwest steak salad

Check out 9 Healthy and Filling Summer Dinner Salads, including:

Southwest Steak Salad

Southwest Steak Salad

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

This quick and easy dinner salad is a perfect summer time meal! With tons of flavor and simple ingredients, this southwest steak salad is sure to be big hit!

Ingredients

  • 1 pound skirt steak
  • salt and pepper
  • 2 hearts of romain lettuce, torn
  • 1 avocado, diced
  • 1/2 english cucumber, peeled and diced small
  • 6 small tomatoes, diced
  • 1 small red onion, thinly sliced
  • 1-2 canned chipotle chiles in adobo, minced
  • 3 TBSP fresh lime juice
  • 2 tsp honey
  • 1/4 cup extra virgin olive oil

Instructions

  1. Heat a large skillet over medium high.
  2. Cut the steak into 4 pieces and season with salt and pepper.
  3. Cook 2 1/2 minutes per side for medium-rare.
  4. Transfer to a plate and loosely cover with foil - let rest 5 minutes, then slice thin.
  5. In a large bowl, toss together the lettuce, avocado, cucumber, tomatoes, onion, 1 tsp salt and 1/8 tsp pepper.
  6. In a small bowl, combine the chile, lime juice, honey, 1/2 tsp salt, and a pinch of pepper.
  7. Gradually whisk in the oil and any juices that have accumulated from the steak.
  8. Pour over the salad and toss.
  9. Add steak and toss again.
  10. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 579 Total Fat: 39g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 67mg Sodium: 207mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 12g Sugar: 13g Sugar Alcohols: 0g Protein: 35g
Recipe via (Martha Stewart)

3 Comments

  • Reply
    ~~louise~~
    September 4, 2013 at 12:18 PM

    Yummy salad, Jenni, thanks for sharing…

  • Reply
    [email protected]
    September 4, 2013 at 2:12 PM

    It's still getting hot here, too! This is a perfect weeknight dinner!

  • Reply
    Amy
    September 4, 2013 at 10:31 PM

    It's still salad season! Tomatoes are finally just coming into season here, so I'm not rushing yet to get to the pumpkins and apples.

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