Mexican · Lunch
Mexican Grilled Steak Salad
Grilled sirloin sliced over romaine, black beans, charred corn, avocado, cotija and pickled onion, finished with a lime-chile dressing. The beef is rubbed with cumin and chili powder before grilling, and black beans plus extra cotija push the protein well above a typical steak salad.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
54.3gProtein
36.4gFat
28.6gCarbs
6.1gSugar
9.6gFiber
1084mgSodium
146mgChol
11.8gSat Fat
1450mgPotassium
320mgCalcium
4.8mgIron
2.9mcgVitamin B12
22mgVitamin C
Goes well with
Mexican Lager or Pale Ale
local
Agua Fresca de Sandía (Watermelon Water)
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the beef sirloin dry and rub it on a plate with the chili powder, ground cumin, salt and 1 tsp of the olive oil until evenly coated.
2
Heat a grill pan over high heat and sear the steak 3–4 minutes per side until deep grill marks form and the center reads 130–135°F for medium-rare.
3
Transfer the steak to a cutting board and rest it 5 minutes so the juices reabsorb.
4
Plate
Char the corn kernels in the same hot grill pan over medium-high heat for 3–4 minutes, stirring occasionally, until spotted; toss the romaine, black beans, charred corn and remaining 1 tsp olive oil with the lime juice. Mound the dressed salad on a plate, fan the sliced steak and sliced avocado over the top, then scatter cotija, pickled onion, cilantro and jalapeno slices to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin steak
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp salt
- 4 tsp4 tsp olive oil, divided
- 5.2 oz150g cooked black beans
- 5.2 oz150g corn kernels
- 4 cups120g romaine lettuce
- 11 avocado
- 2.8 oz80g cotija cheese
- 4 tbsp4 tbsp pickled red onion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 11 small jalapeno
