Doin' Some Cookin'... Southwestern Steak Salad with Cilantro Avocado Dressing

I am a sucker for a steak salad from Union Kitchen. The only problem is that it's $15 and that is ridiculously expensive and that's not including tip. Their salad is so simple too: hangar steak on a bed of arugula with tomato slices, red onion, cilantro, blue cheese crumbles, and a white vinaigrette dressing. This salad was my standard until I came across this recipe last weekend and bookmarked it to make this week.

No, they are not even remotely similar in flavor profile but when I am craving a steak salad this will be my new go to.

This salad is loaded with veggies and a heaping serving of protein which makes for one tasty and satisfying meal. I finally perfected a pan seared steak and that alone is a win.

Because of the Tex-Mex flavors the only thing that could make this salad better would be a strawberry mojito. Darn you Whole30!!!

Southwestern Steak Salad with Cilantro Avocado Dressing

Adapted From: Joyful Healthy Eats

Makes 1 Serving

Stars of the Show for the Salad:

• 8 oz flatiron steak, pan seared in olive oil and seasoned with salt and pepper
• 1 romaine lettuce head, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup orange bell peppers, sautéed
• 1/2 avocado chunks
• cilantro, to taste

Stars of the Show for the Dressing:

• 1/2 cup cilantro
• 1/2 avocado
• 1 lime, juiced
• 1/2 tbsp red wine vinegar
• 1/2 tbsp olive oil
• 1/8 tsp red pepper flakes
• 1/8 tsp cumin
• salt and pepper, to taste

And Action:

Layer the salad ingredients on top of the romaine lettuce. 

Mix the dressing ingredients until smooth. Drizzle on salad. Enjoy!