Make your own lean, clean and mean meal with 24 Carrot Life‘s protein-packed Midwestern steak salad. With most salads, the empty calories and fat are in the dressing, but you can solve that by fixing your own creamy avocado-yogurt dressing. This salad makes an epically satisfying power lunch complete with fiber-rich beans and juicy flatiron steak.
Midwestern Steak Salad
Ingredients
- 1 pound (454 grams) flatiron steak
- 2 tablespoons olive oil
- 1 medium lemon, juiced
- 1 medium lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Dash of cayenne pepper
- 1/3 cup (76 grams) non-fat greek yogurt
- 2 medium (136 grams each) avocados, pit and peel removed
- 1/2 large bunch of fresh cilantro
- 1 lime, juiced
- 1 teaspoon salt
- 1 cup (237 grams) water
- 8 cups (240 grams) packed mixed greens
- 2 cups (298 grams) slice cherry tomatoes
- 1 cup (120 grams) grated cotija cheese (or cheese of choice)
- 1 (15-ounce) can of black beans, drained and rinsed (certified gluten-free if necessary)
- 1 (15-ounce) can of sweet corn, drained and rinsed (certified gluten-free if necessary)
- 1 (14 grams) jalapeño, thinly sliced
Directions
Place steak in a large zip lock bag (or in a large bowl).
Whisk all the remaining marinade ingredients together and pour over the meat. Seal the bag (or cover the bowl with saran wrap), removing any extra air, and place in the fridge overnight, or for at least 6 hours.
Remove meat from the bag/bowl and sauté (or grill) over medium heat with a little bit of olive oil until it reaches your desired doneness. I cooked the meat on the stove for about 5 minutes on each side, covered. Let meat sit on a cutting board for about five minutes before you slice it into 1/4 inch thick slices.
Place all dressing ingredients in a food processor or blender and blend, adding the water slowly, until completely smooth. You want the dressing to be the consistency of ranch dressing.
Once the meat has cooled to room temperature, add all salad ingredients to a large bowl and pour about 2 tablespoons of dressing per person (8 tablespoons total) on top. Toss to combine and serve immediately.
Nutrition Information
Serves: 4 | Serving Size: 1/4 pound steak + 1/4 salad mixture + 2 tablespoons dressing
Per serving: Calories: 515; Total Fat: 24g; Saturated Fat: 6g; Monounsaturated Fat: 11g; Cholesterol: 71mg; Sodium: 546mg; Carbohydrate: 37g; Dietary Fiber: 14g; Sugar: 9g; Protein: 46g
Nutrition Bonus: Potassium: 1105mg; Iron: 24%; Vitamin A: 21%; Vitamin C: 81%; Calcium: 40%
Katie is the author of 24 Carrot Life, a (mostly) healthy food blog with quick and simple recipes that show you can live a decadent food lifestyle while still keeping things simple, healthy, and based on whole foods. She works full-time at a non-profit and is based in Philadelphia, PA. For more from Katie, follow her on Facebook, Twitter and Pinterest.
Photo courtesy of Katie Oberwager. Original recipe can be found on 24 Carrot Life.
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