Can I use a different cut of steak for this recipe?

Absolutely! Flank steak, skirt steak, or ribeye would all work wonderfully. Just adjust cooking times accordingly as some cuts are thinner or thicker than others. The key is slicing thinly against the grain after cooking to ensure tenderness.

How can I make this salad dairy-free and gluten-free?

Good news! This recipe is naturally dairy-free and gluten-free as written. Just double-check your coconut aminos brand, as some may have additives. If you decide to add cheese as suggested in the variations, simply omit it for a dairy-free version.

What can I substitute for coconut aminos?

If you don't have coconut aminos, you can use low-sodium soy sauce or tamari (for gluten-free) with a tiny bit of maple syrup or honey to replicate the slight sweetness. Use about 6 tablespoons soy sauce plus 2 teaspoons sweetener to replace the 1/2 cup coconut aminos.

My family doesn't like rare steak. How should I adjust cooking time?

For medium to well-done steak strips, simply increase cooking time by 1-2 minutes per side. Because the strips are thin, they'll cook quickly regardless. Just watch for visual cues – medium will have just a hint of pink in the center, while well-done will be completely brown throughout.

Southwestern Steak Salad with Lime Vinaigrette Recipe

Name: Southwestern Steak Salad with Lime Vinaigrette Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 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 olive oil (extra virgin); 2 bell peppers (red, orange, or yellow); 1 medium onion (yellow, white, or red); 3 heads of romaine lettuce, chopped (or another leafy green of choice); 1 small container of cherry or grape tomatoes, halved; 1 medium avocado, ripe and sliced; 1/2 cup pistachios, shelled; 1/4 cup light olive oil (do not use extra virgin for dressing); 1/4 cup lime juice; 1 tbsp orange juice

Description

This Southwestern Steak Salad with Lime Vinaigrette is the perfect combination of bold flavors, vibrant colors, and nutrient-rich ingredients. Juicy, tender slices of marinated steak are paired with sweet bell peppers, creamy avocado, crunchy pistachios, and crisp lettuce, all topped with a zesty lime vinaigrette. This satisfying dish makes a wonderful entree salad that’s perfect for family dinners or meal prep!

Ingredients

Units Scale

Steak

1.5 – 2 lbs top sirloin steak
1/2 cup coconut aminos
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Salad Fixings

1 tbsp olive oil (extra virgin)
2 bell peppers (red, orange, or yellow)
1 medium onion (yellow, white, or red)
3 heads of romaine lettuce, chopped (or another leafy green of choice)
1 small container of cherry or grape tomatoes, halved
1 medium avocado, ripe and sliced
1/2 cup pistachios, shelled

Lime Vinaigrette

1/4 cup light olive oil (do not use extra virgin for dressing)
1/4 cup lime juice
1 tbsp orange juice

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Steak:
Cut your steak into thin slices and transfer them to a Ziploc bag. Add the coconut aminos, garlic powder, salt, and pepper. Seal the bag and lay it flat. Gently massage the bag to ensure the steak is evenly coated with the marinade. Let the steak marinate for at least 30 minutes.
Cook the Vegetables:
Heat olive oil in a skillet over medium to medium-high heat. Chop your peppers and onion into strips and add them to the hot skillet. Sauté the vegetables until they’re softened and develop some browning. Remove from heat and set aside.
Cook the Steak:
Using the same skillet, add your marinated steak slices. Sear them and cook to your desired level of doneness. Since the steak is sliced thinly, it will cook quickly.
Assemble the Salad:
Divide the chopped lettuce into bowls. Top each serving with halved cherry tomatoes, sliced avocado, and shelled pistachios. Add the sautéed peppers, onions, and steak slices on top.
Prepare the Lime Vinaigrette:
In a jar, combine light olive oil, lime juice, and orange juice. Secure the lid tightly and shake well. Drizzle the vinaigrette over the salad when ready to serve.

Notes

This recipe makes enough to serve 4 people as a main course. If preparing for one person, consider making the full recipe as it stores well for meal prep. Just keep the avocado and dressing separate until serving.
Store any leftover Lime Vinaigrette in an airtight container in the refrigerator for later use.
To save time, chop the vegetables and prepare the vinaigrette while the steak is marinating.

Nutrition

Serving Size: 1 Serving
Calories: 450kcal
Sugar: 7g
Sodium: 580mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 7g
Protein: 33g
Cholesterol: 75mg