Serves 6
20 min
Southwest Steak Salad with Honey Lime Dressing
Recipe GLPR73d4ec3f1a81d6
A vibrant, protein-packed salad featuring seared steak strips seasoned with cumin and garlic, tossed with crisp mixed greens and fresh southwestern vegetables. Topped with a bright, creamy honey-lime dressing infused with cilantro and jalapeño for a perfect balance of heat and citrus.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
⅞ pound Steak, thinly sliced
Ground black pepper
2 cloves Garlic cloves, minced
1 medium Medium onion, chopped
12 cups Mixed lettuces, torn into bite-sized pieces
1 pint Cherry tomatoes, halved
1 medium Red bell pepper, chopped
1 medium Carrot, julienned
5½ whole Radishes, thinly sliced
3½ stalks Celery stalks, chopped
½ cup Extra light olive oil
¼ cup Fresh lime juice
2 tablespoons Raw honey
1 whole Jalapeño pepper, seeds removed and chopped
2 tablespoons Fresh cilantro, leaves only, chopped
½ teaspoon Ground cumin
1 teaspoon Garlic powder
½ teaspoon Mustard powder
Directions
Season the thinly sliced steak with ground black pepper, minced garlic, garlic powder, and ground cumin. Heat a large skillet over medium-high heat and add the seasoned steak with the chopped onion. Sear the steak until browned on all sides and cooked through to an internal temperature of 145°F (63°C), approximately 7–8 minutes. The onions should become translucent. Remove from heat and set aside.
While the steak cooks, prepare all the salad vegetables: halve the cherry tomatoes, chop the bell pepper, julienne the carrot, slice the radishes, and chop the celery stalks. Tear the mixed lettuces into bite-sized pieces and place in a large serving bowl.
Combine the lime juice, honey, chopped jalapeño, chopped cilantro, mustard powder, and black pepper in a food processor or blender.
With the processor running, slowly drizzle in the extra light olive oil while blending until the dressing becomes smooth and creamy. This should take about 1–2 minutes. Taste and adjust seasonings as needed.
Add the cooked steak and onions to the bowl with the mixed greens. Scatter all the prepared fresh vegetables (tomatoes, bell pepper, carrot, radishes, and celery) over the greens.
Drizzle the honey-lime dressing over the salad and gently toss until all components are evenly coated. Serve immediately while the steak is still warm.
