Southwestern Steak Salad
Even my husband will eat this salad!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
sweet
fresh
southwestern
salad
steak
summer
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- marinade:
- 1/2 tsp salt
- salt and pepper to taste
- 2 cloves garlic
- 2 sirloin steaks butterflied
- 1 tbl olive oil
- 3 tbl worsteshire sauce
- 2 tsp mustard dijon or yellow
- 3 tbl olive oil
- salad mix:
- corn as much as you want
- black beans as much as you want
- onion as much as you want , chopped
- tomato as much as you want , chopped
- 2 bags salad i use the spring mix
- Carbohydrate 12.68440625 g
- Cholesterol 142.88 mg
- Fat 52.7032875 g
- Fiber 3.86606264054775 g
- Protein 64.67434375 g
- Saturated Fat 17.5203275 g
- Serving Size 1 1 Serving (635g)
- Sodium 379.423 mg
- Sugar 8.81834360945225 g
- Trans Fat 5.55058250000002 g
- Calories 789 calories
Mix all marinate ingredients and set aside. Heat 1 tbl olive oil in skillet, season steaks with salt and pepper, and add them to hot skillet. Cook steaks to desired temperature. They should be thin so it shouldn't take long. Remove steaks and turn off stove. Add steaks to marinade mix and coat. Let them sit for at least 15 minutes. Remove steaks and slice them. Place steak on salad greens with other salad ingredients. Put marinade back in the skillet and heat on high for 1 minute. Pour marinade over salads. It serves as a dressing so none is needed.
