Another delicious, meat heavy salad. This one is great for lunch the day after you’ve had fajitas for dinner. Tons of ingredients, and quite a bit of work to chop, mix and make, but it’s worth it. I liked this steak salad a LOT. It’s also stolen and modified from Cook This, Not That (this great little cookbook is chock full of recipes that are healthier, cheaper alternatives to fast food favorites).
4 small Roma tomatoes, or grape tomatoes, chopped
1 red onion, diced (I used about 1/4 cup of it)
1 jalapeno pepper, minced
1/2 cup chopped fresh cilantro
Juice of 1 lime
8 oz steak (cooked and cut into strips)
1/2 Tbsp red wine vinegar
1 tsp chipotle pepper
1/2 Tbsp honey
2 Tbsp Olive Oil
1 head romaine lettuce, chopped
1/2 can black beans, drained (I forgot to add)
1 avocado, pitted, peeled, and sliced
Make the salsa! Combine, tomatoes, onion, jalapeno, cilantro, and half of the lime juice. Set aside.
Cook the steak! (preheat grill and season steak with salt and pepper if you like, then cook the steak about 5 minutes per side, depending on thickness. Let it rest for 5 minutes, then slice and set aside). I had leftover steak so just tossed it in.
Dressing! Combine the rest of the lime juice with vinegar, chipotle pepper, and honey. Drizzle in the olive oil and whisk to combine. Toss the lettuce with enough vinaigrette to coat, then divide among 4 plates and top with slices of steak, black beans, avocado, and a heaping spoonful of salsa.