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- Prep
- 10 min
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- Total
- 20 min
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- Serving
- 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
- Using a blender, puree all the ingredients for the vinaigrette until mixture is smooth.
For the salad
- 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.
- 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.
