- 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 SaladPuree 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:
Sat Fat 4g