Southwestern Steak Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled steak served over fresh greens with bright vegetables, avocado, and cotija cheese dressed in chipotle-garlic vinaigrette. A satisfying main course salad with Southwestern flair.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8-12 ounces NY Strip, flank, or skirt steak
- 1 garlic clove
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 8 cups Spring Mix or your favorite lettuces chopped bite-size
- 1 red bell pepper, sliced very thin
- 1 yellow bell pepper, sliced very thin
- 1 cucumber, seeded (if desired), sliced very thin
- 1/2 red onion, sliced very thin
- 4 green onions, sliced thin
- 1 avocado, sliced thin or cut into small pieces
- 1/4 cup fresh cilantro, minced
- 1/4 - 1/2 cup cotija or feta cheese, crumbled
- Chipotle Lime Vinaigrette
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 343mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 149mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.