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  • Prep
    10 min
  • Total
    20 min
  • Servings
    4

Tex-Mex Steak Salad

Ingredients

For the vinaigrette

  • 80 ml (1/3 cup) sour cream
  • 1 garlic clove, minced
  • 250 ml (1 cup) fresh cilantro, roughly chopped
  • The juice from a lime
  • 125 ml (1/2 cup) olive oil

For the salad

  • 1 strip-loin steak, 454 g (1 lb.)
  • 10 ml (2 tsp.) cumin seeds (optional) 
  • 5 ml (1 tsp.) sugar (optional) 
  • 1L (4 cups) romaine lettuce, chopped
  • 2 Lebanese cucumbers, sliced
  • 500 ml (2 cups) cherry tomatoes, cut in half
  • 1 avocado, diced
  • ¼ red onion, sliced
  • 250 ml (1 cup) Armstrong Tex Mex Shredded Cheese

*Other garnish ideas: grilled corn, fresh cilantro, lime wedges, hot sauce, toasted tortillas, nachos, etc.

Directions

For the vinaigrette

  1. Using a blender, puree all the ingredients for the vinaigrette until mixture is smooth.

For the salad

  1. Preheat the BBQ to medium-high heat. Season the steak with cumin seeds and sugar, if desired. Cook the steak on the grill, 2-3 minutes each side (or until desired doneness is obtained). Let rest for 5 minutes.
  2. In a bowl, combine all the other ingredients for the salad. Serve the steak in strips over top. Drizzle with the vinaigrette and garnish with a handful of Armstrong Tex Mex shredded cheese.

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