Steak Salad with Cilantro-Lime Mayo

 

I got this recipe while leafing through The Whole 30, by Melissa Hartwig and Dallas Hartwig. It’s different from the meals I usually make, but it was a welcome change! Note that the recipe below makes 2 generous or 4 small servings, so feel free to double it. We really enjoyed this!

For the cilantro-lime mayonnaise (my adaptation)
¾ cup mayonnaise
1 lime, juiced
¼ cup minced fresh cilantro
1 clove garlic, minced


Mix the ingredients together and set aside. (You might want to add a tablespoon of water or two to get the consistency of salad dressing.)


For the steak salad
½ cup EVOO
4 limes, juiced
¼ cup onion, finely diced
2 garlic cloves, minced
2 Tbsp. roughly chopped fresh cilantro
1 tsp. mustard powder
1 lb. beef (flank steak, sirloin, or strip steak)
4 cups greens
1 avocado
½ cup halved cherry tomatoes
1 bell pepper (red, yellow, or orange), diced

Combine oil, lime juice, onion, garlic, cilantro, and mustard powder in a food processor and blend on low speed. Place beef in a resealable plastic bag or nonreactive bowl with a lid and add the marinade. Seal and marinate in fridge for 1-8 hours (more is better, especially for tougher cuts).

Remove steak from fridge 30 minutes before cooking. Preheat oven to 350 °F. Heat a grill to high heat or heat a heavy skillet over high heat on stovetop. Line a baking sheet with foil.

Remove the beef from marinade; discard the marinade. On the grill or in the skillet on the stovetop, sear the beef over high heat until a light crust is formed (2-3 minutes each side). Transfer the beef to the prepared baking sheet. Roast in the oven for 8-15 minutes. Let the steak rest for 5-10 minutes, then thinly slice.

While beef rests, toss the salad greens with the avocado, tomato, and bell pepper in a large bowl, then divide between 2 plates.

Place slices of steak on top of the greens. Drizzle the dressing over the steak and salad and serve.