Southwestern Grilled Steak Salad

Summer is the perfect time for making simple meals and grilling fun! By using a variety of fresh produce and lean beef, this nutritious and delicious lean steak salad offers a colorful, flavorful, and balanced meal rich in protein, fiber, and essential vitamins and minerals. The homemade Cilantro Lime Dressing adds a burst of flavor and healthy fat, making this salad a healthy and satisfying choice for one person or many!

Active Prep Time: 20 mins ∙ Cook Time: 20 mins ∙ Serves: 2

INGREDIENTS

8 ounces lean top sirloin steak

1 ear corn

1/2 tablespoon avocado oil (or olive oil)

Salt and pepper

8 cups mixed salad greens

3/4 cup sliced hearts of palm

1/2 cup grape tomatoes, halved

1/4 cup thinly sliced red onion

1/4 cup grated cotija cheese

CILANTRO LIME DRESSING

1 tablespoon extra-virgin olive oil

1/3 cup fresh cilantro

Juice of 1 lime

1 tablespoon diced red onion

1 clove garlic

1 1/2 tablespoons water

1 teaspoon honey

DIRECTIONS

Preheat the grill to medium heat. Brush steak and corn with avocado (or olive) oil and season with salt and pepper.

Place corn and steak on the preheated grill. Char the corn on all sides, cooking until kernels are fork tender, about 12 minutes. Remove from the grill, cut the kernels from the cob, and set aside.

Grill steak for 4–6 minutes on each side, cooking until a meat thermometer reaches 130-135°F for medium-rare, 140°F for medium, or 150°F for medium-well. Remove from the grill and let rest as you prepare the salads and dressing.

Split the mixed greens between 2 serving bowls. Top each with an equal amount of grilled corn kernels, hearts of palm, tomatoes, red onion, and cotija cheese.

Make the Cilantro Lime Dressing by adding all ingredients to a small blender or food processor and pulsing, just until mostly smooth.

Slice the steak and serve over the salads, drizzling all with the prepared dressing.

Calories per serving: 445 ∙ Fat: 19g ∙ Net Carbs: 26g ∙ Fiber: 8.5g ∙ Sugars: 10g ∙ Protein: 38g