Steak Salad with Jalapeño Lime Dressing
My Steak Salad is loaded with savory sirloin, fresh grilled veggies, and crispy lettuce, all drizzled with my rich, creamy jalapeño dressing.
Servings: 8 people
Ingredients
- 2 heads romaine lettuce chopped
- 1.5 pounds top sirloin London broil
- 2 Tablespoons Hey Grill Hey Fiesta Rub or taco seasoning
- 2 ears fresh corn husks and silk removed
Jalapeño Lime Ranch
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 jalapeños seeds optional
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 lime for juice
Salad Toppings
- 4 ounces queso fresco
- 2 avocado sliced
- 1 green bell pepper sliced
- 1 pint grape or cherry tomatoes sliced
- 1/2 red onion thinly sliced
Instructions
- Make the salad dressing. Combine all ingredients for the jalapeño lime dressing in a blender jar or food processor and pulse until well combined and creamy. Refrigerate the dressing until ready to serve.1/2 cup mayonnaise, 1/2 cup sour cream, 1 jalapeños, 1/2 cup fresh cilantro leaves, 1/2 teaspoon Kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 lime
- Season the steak. Season the steak on both sides with the Hey Grill Hey Fiesta rub. You can also use your favorite taco seasoning in place of the rub.1.5 pounds top sirloin, 2 Tablespoons Hey Grill Hey Fiesta Rub
- Grill the steak and the corn. Preheat the grill to 450 degrees F. Place the seasoned steak directly on the grill grates and grill for 6-7 minutes per side until the internal temperature of the steak reaches 130 degrees F. Place the corn on the grill and grill for 6-8 minutes, flipping every couple minutes until the corn is evenly grilled.2 ears fresh corn
- Prepare the salad toppings. While the steak and corn are grilling, prepare the lettuce, bell peppers (cut into strips), chopped cherry tomatoes, sliced avocado, thin sliced red onions, and queso fresco cheese.4 ounces queso fresco, 2 avocado, 1 green bell pepper, 1 pint grape or cherry tomatoes, 1/2 red onion
- Rest the steak. Remove the steak and the corn from the grill and rest for 5-10 minutes. Slice the steak right before adding to the salad. Steak can be served hot or cold on the salad.
- Assemble the salad. Layer of lettuce on bottom, vegetables around outside, sliced steak in middle. Sprinkle with queso fresco and serve with the dressing on the side.2 heads romaine lettuce
Nutrition
Calories: 406kcal | Carbohydrates: 17g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 468mg | Potassium: 1174mg | Fiber: 8g | Sugar: 6g | Vitamin A: 14827IU | Vitamin C: 52mg | Calcium: 189mg | Iron: 4mg