Description
This Southwestern Steak Salad with Lime Vinaigrette is a vibrant, fresh, and flavorful dish perfect for a quick and satisfying meal. Featuring tender top sirloin steak marinated and cooked to perfection alongside crisp bell peppers and onions, this salad is piled high with crunchy romaine, juicy cherry tomatoes, creamy avocado, and crunchy pistachios. The zesty lime and orange juice vinaigrette adds a bright citrus punch, balancing the smoky and savory elements for a well-rounded, nutritious salad.
Ingredients
Scale
Steak and Marinade
- 1.5 – 2 lbs top sirloin steak
- 1/2 cup coconut aminos
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp extra virgin olive oil
Vegetables and Salad Base
- 2 bell peppers (red, orange, or yellow), sliced
- 1 medium onion (yellow, white, or red), sliced
- 3 heads romaine lettuce, chopped (or another leafy green of choice)
- 1 small container cherry or grape tomatoes, halved
- 1 medium avocado, ripe and sliced
Toppings and Dressing
- 1/2 cup pistachios, shelled
- 1/4 cup light olive oil (for dressing; do not use extra virgin)
- 1/4 cup lime juice
- 1 tbsp orange juice
Instructions
- Prepare the steak and marinade: In a bowl, combine coconut aminos, garlic powder, salt, and pepper. Add the top sirloin steak to the marinade and coat well. Let it marinate for 10-15 minutes while preparing other ingredients.
- Cook the vegetables: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions and sauté until they are tender and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.
- Cook the steak: In the same skillet, add the marinated steak. Cook for about 4-5 minutes per side or until it reaches desired doneness (medium rare to medium is recommended for tenderness). Remove from skillet and let it rest for 5 minutes before slicing thinly against the grain.
- Prepare the salad base: While the steak rests, arrange chopped romaine lettuce in a large salad bowl. Add halved cherry tomatoes, sliced avocado, and pistachios.
- Make the lime vinaigrette: In a small bowl or jar, whisk together light olive oil, lime juice, and orange juice until emulsified. Season with a pinch of salt and pepper if desired.
- Assemble the salad: Add the sautéed bell peppers and onions to the salad bowl. Top with sliced steak. Drizzle the lime vinaigrette over the salad just before serving and toss gently to combine.
Notes
- You can substitute coconut aminos with soy sauce if preferred.
- If you don’t have pistachios, toasted pepitas or toasted almonds work well too.
- For a spicier kick, add sliced jalapeño peppers or a pinch of chili powder to the steak marinade.
- Make sure to let the steak rest after cooking to retain juiciness.
- Use ripe avocado for creamy texture and optimal flavor.
