You know I can’t resist a good salad. Especially when it’s a Steak Taco Salad!
First of all, is there anything quite as good as a perfectly cut steak on a salad? Nah I’m going to stop you right there. I don’t think so. I am almost 1/2 through my January Whole30 and man, let me tell you. Thank god for recipes like this Steak Taco Salad with Cilantro Vinaigrette because honestly without some colorful variety like this, I just don’t think I’d make it.
This Steak Taco Salad with Cilantro Vinaigrette is super easy to make.
The only items I cooked were the zucchini slices, red bell pepper matchsticks and the steak! Everything else is fresh. Making this a great weeknight meal. You may notice some plantain chips on this salad- they are perfection! You can feel free to buy them, but making them is fun and they will be nice and homemade. You’re welcome for shock factor you are about to deliver to your family. Check out my video below just to see how easy they really are
The time is now! Whip this baby up, you won’t regret it!
Make this recipe?! Tag all creations “@theseaonaljunkie” on Instagram! I love to see you make my recipes!
Steak Taco Salad with Cilantro Vinaigrette
Looking for a hearty salad?! Look no further than this Steak Taco Salad with Cilantro Vinaigrette. It's packed with flavor and Whole30
- 12 oz Flat Iron Steak
- 1/2 Red Onion, sliced into rings
- 1/2 cup Cherry Tomatoes, sliced in half
- 1 Zucchini, cut into coins
- 1 Jalapeno, cut into slices
- 1 Red Bell Pepper, cut into matchsticks
- 1/2 cup Plantain Chips, (see above video if you want to make your own)
- 5 oz Mixed Salad Greens
- Olive Oil
- Salt and Pepper
- 1 tsp Chili Powder
- 1/2 cup Cilantro, stems removed
- 1/4 cup Cilantro
- 2 tbsp Lime Juice
- 1/3 cup Olive Oil
- 2 cloves of garlic
- 1 1/2 tsp Coconut Aminos
- Salt and Pepper
Add Cilantro, lime juice, olive oil, garlic, and coconut aminos to a food processor and blend until well mixed. Season with salt and pepper. Set aside in fridge.
Season steak with salt, pepper, and chili powder. Set aside. Heat a large skillet, add 1 tbsp of olive oil and zucchini slices. Flip zucchini once browned on bottom (about 2 minutes) and continue to cook for another 2-3 minutes until zucchini has browned on both sides. Remove into bowl on the side. Using the same pan, on medium heat, cook bell pepper matchsticks until they get some color and softened (about 4 minutes) remove and set aside.
Season steak with salt pepper, and chili powder on both sides. Add 1 tbsp oil to skillet and sear on one side for about 3 minutes. Flip and sear other side. Because this is a thin steak, I finish it in the skillet on the stove top. Using a thermometer, cook until it reaches your desired temp. I like min at about 138 degrees. If you like more medium cook to about 145 degrees. If you like well done, cook it to 155-165, even though it breaks my heart. Pull the meat out of the pan and allow to rest while you assemble the salad
To assemble the salad, add mixed greens down top with sliced red onion, cilantro, sliced cherry tomatoes, cut zucchini, cut jalapeno, cut red bell pepper, and plantain chips to the top. Slice steak meat in very thin slices, at an angle, across the grain. Serve with chilled Cilantro Lime Dressing
- 583 Calories
- 21g Carbohydrates
- 140mg Cholesterol
- 21g Fat
- 2.6g Fiber
- 73g Protein