- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Makes: 6 servings
Mexican Beef Chopped Salad
- 1 cup Cilantro leaves
- 1⁄3 cup Rice vinegar
- 1⁄3 cup Soybean oil
- 2 cloves Garlic
- 3 tablespoons Fresh lime juice
- 1 pound Flank steak, trimmed
- 6 Romaine lettuce hearts, finely chopped
- 1⁄2 cup Fresh cilantro leaves, chopped
- 2 cups Cherry tomatoes, halved
- 2 Avocados, peeled, pitted and diced
Instructions for Mexican Beef Chopped SaladPuree cilantro, vinegar, soybean oil, garlic and lime juice in blender until smooth. Reserve 1/3 cup dressing to small bowl; set aside.
Place remaining marinade in large bowl with steak; marinate for at least 1 hour at room temperature or refrigerate for 3 hours.
Combine the romaine hearts, cilantro leaves, tomatoes and avocado on large platter.
Preheat grill medium high. Remove steak from the marinade, place on grill. Cook, flipping once, about 3 minutes per side for medium rare (135° F) or until desired level of doneness. Let steak rest for 10 minutes; slice into thin strips.
Drizzle salad with prepared dressing, tossing lightly. Top with sliced beef. Season with salt and pepper to taste.
Nutrition Per Serving:
Sat Fat 4g