Description
This Southwestern Steak Salad with Lime Vinaigrette combines tender top sirloin steak with crisp bell peppers, fresh romaine lettuce, juicy cherry tomatoes, and creamy avocado. Tossed in a zesty lime and orange juice vinaigrette, this salad offers a refreshing, protein-packed meal perfect for a quick lunch or a flavorful dinner.
Ingredients
Scale
Steak Marinade and Steak
- 1.5 – 2 lbs top sirloin steak
- 1/2 cup coconut aminos
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp extra virgin olive oil
Vegetables and Salad
- 2 bell peppers (red, orange, or yellow), sliced
- 1 medium onion (yellow, white, or red), sliced
- 3 heads of romaine lettuce, chopped (or another leafy green of choice)
- 1 small container cherry or grape tomatoes, halved
- 1 medium ripe avocado, sliced
Dressing and Toppings
- 1/4 cup light olive oil (not extra virgin, for dressing)
- 1/4 cup lime juice
- 1 tbsp orange juice
- 1/2 cup shelled pistachios
Instructions
- Marinate the Steak: In a shallow dish or bowl, combine the coconut aminos, garlic powder, salt, and pepper. Place the top sirloin steak in the marinade, turning to coat thoroughly. Let it marinate for at least 10 minutes to enhance flavor.
- Cook the Steak: Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat. Add the marinated steak and cook for about 4-6 minutes per side or until desired doneness is reached. Remove from heat, let rest for 5 minutes, then slice thinly against the grain.
- Sauté the Vegetables: In the same skillet, add the sliced bell peppers and onion. Sauté over medium heat for about 5-7 minutes until vegetables are tender but still slightly crisp. Remove and set aside.
- Prepare the Dressing: In a small bowl, whisk together the light olive oil, lime juice, and orange juice until well combined.
- Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sautéed bell peppers and onion. Add the sliced steak and toss gently to mix.
- Add Toppings and Dress: Top the salad with sliced avocado and shelled pistachios. Drizzle the lime vinaigrette over the salad just before serving and toss lightly to coat evenly.
Notes
- You can substitute steak with grilled chicken or tofu for a different protein option.
- Adjust the amount of lime and orange juice in the dressing to suit your taste preference.
- For added spice, sprinkle some crushed red pepper flakes into the marinade or salad.
- Use light olive oil in the dressing to avoid bitterness that can come from extra virgin olive oil when mixed with acidic juices.
- Resting the steak after cooking is important to keep it juicy.
