• Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Makes: 6 servings

Mexican Beef Chopped Salad


  • 1 cup Cilantro leaves
  • 1⁄3 cup Rice vinegar
  • 1⁄3 cup Soybean oil
  • 2 cloves Garlic
  • 3 tablespoons Fresh lime juice
  • 1 pound Flank steak,trimmed
  • 6 Romaine lettuce hearts,finely chopped
  • 1⁄2 cup Fresh cilantro leaves,chopped
  • 2 cups Cherry tomatoes,halved
  • 2 Avocados,peeled,pitted and diced

Instructions for Mexican Beef Chopped Salad

Puree cilantro,vinegar,soybean oil,garlic and lime juice in blender until smooth.Reserve 1/3 cup dressing to small bowl;set aside.

Place remaining marinade in large bowl with steak;marinate for at least 1 hour at room temperature or refrigerate for 3 hours.

Combine the romaine hearts,cilantro leaves,tomatoes and avocado on large platter.

Preheat grill medium high.Remove steak from the marinade,place on grill.Cook,flipping once,about 3 minutes per side for medium rare (135° F) or until desired level of doneness.Let steak rest for 10 minutes;slice into thin strips.

Drizzle salad with prepared dressing,tossing lightly.Top with sliced beef.Season with salt and pepper to taste.

Nutrition Per Serving:

Calories 270
Fat 19g
Sat Fat 4g
Cholesterol 50mg
Sodium 50mg
Carbohydrate 8g
Fiber 5g
Protein 18g

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