Cilantro lime Steak Burrito Bowl Salad
A filling salad with cilantro lime marinated steak and burrito fillings on a bed of shredded romaine, topped with a honey cilantro dressing.
Equipment
- Stove
- small bowl
- measuring cups
- measuring spoons
- Resealable plastic bag or bowl
- knife
- non-stick pan
- spatula
- blender
- large bowl
- Small resealable glass jar
Ingredients
Cilantro Lime Steak
- 3 oz flank or skirt steak
- ¼ cup olive oil
- ¼ cup cilantro, finely chopped
- 3 tablespoon lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon chipotle chilli pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Steak Burrito Bowl Salad
- 2 ½ cups romaine lettuce, shredded
- 3 oz chili lime steak, sliced thin or cubed
- ⅓ cup pico de gallo
- ¼ cup black beans, drained and rinsed
- 1 teaspoon olive oil, to sautee pepper and onions
- 2 tablespoon guacamole
- 1 tablespoon sour cream
Honey Chipotle Dressing
- 1 ½ cups olive oil
- ½ cup red wine vinegar
- 3 tablespoon liquid honey
- 2-3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 4 cloves garlic
- 1 teaspoon oregano
- ½ teaspoon cumin
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Cilantro Lime Steak
- Add all of the ingredients to a small bowl and mix well.
- Add the steak to a resealable bag or container and pour marinade over top to coat. Let marinate in the fridge for 2-3 hours.
- Grill in a non-stick pan on medium-high heat for 5-6 minutes per side for medium doneness. Slice across the grain in about ½ inch slices or cube into bite-sized pieces. Set aside.
Steak Burrito Bowl Salad
- In a non-stick pan (can be the same one you cooked the steak in) add a teaspoon of olive oil on medium-high heat and sautee the sliced peppers and onions until they begin to brown and are tender.
- Add the lettuce to the bottom of a large bowl. Add the steak, beans, pico de gallo, guacamole, sour cream, black beans, sauteed peppers and onions and sour cream. Add salad dressing as desired.
Honey Chipotle Dressing
- Add all ingredients to a blender and blend on high until smooth. Pour into a small resealable glass jar and store in the fridge. Use over salad approximately 2 tablespoon will do.
Notes
Salad can be made ahead of time along with steak, however do not add the sour cream, pico de gallo, guacamole or salad dressing until you are ready to eat. Salad dressing can be stored in the fridge for up to 2 weeks.
Nutrition
Serving: 1saladCalories: 619kcalCarbohydrates: 55.2gProtein: 39.2gFat: 68.7gSaturated Fat: 5.7gCholesterol: 70mgSodium: 943mgPotassium: 1716mgFiber: 13.7gSugar: 28.3gCalcium: 149mgIron: 5.7mg
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