I love dinner salads. I mix up everything I eat anyway, so the idea of combining the main dish, the salad, and the veggie sides all onto one plate and smothering them with yummy tasting sauce seems like a natural thing to do. And even though I’m still eating a whole meal, I feel better about myself since it’s called a “salad”. This ‘aint no sissy salad either. The steak and beans make it filling and dare I even say- manly. Well, maybe not manly, but I guarantee men will eat it and like it. My men sure do.
You’ll need two things posted recently, the lime-chili rubbed flank steak, and the creamy lime-cilantro dressing. Hopefully you aren’t sick of lime yet this week! Personally, I never ever get sick of limes. As evident by my posts as of late 🙂
Chili-Lime Steak Salad
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1 1/2 lb flank steak, cooked with lime-chili rub and sliced into 1/4″ slices
1 recipe Creamy Lime-Cilantro Dressing
1 large head romaine lettuce
1 pint cherry or grape tomatoes, sliced in half
1 red onion, sliced thin
1 can black beans, drained and rinsed in cold water
1-2 avocados, sliced
cilantro for garnish
optional: fried tortilla strips
You know how to make a salad, right?? Start with a nice bed of cold, crunchy lettuce, top with tomatoes (cut in half), sliced onion, black beans, avocado and smother it in the best dressing ever. Sprinkle on some cilantro and fried tortilla strips if you’re in the mood (in the mood for tortilla strips, not for, well…ya know) Oh ya, and don’t forget the steak like I just did while writing this. It’s kind of important. I like it warm, but you can use leftovers and have it chilled too. Yummy yummy.