The addition of tender steak to this Southwest-inspired salad elevates the dish to main-course status. Pepitas—pumpkin seeds—and the soft Mexican cheese queso fresco add crunch and creaminess. Other semisoft fresh cheeses can be substituted, like queso blanco or cotija cheese.
Recipe Servings: 3
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 oz top sirloin steak
- Salt, to taste
- Ground black pepper, to taste
- 1 Tbsp oil
- 5 oz mixed salad greens
- 1 cup cherry tomatoes, halved
- 2 oz queso fresco, crumbled
- ¼ cup sliced red onion
- 1 avocado, cut into chunks
- ½ cup toasted pepitas
Directions
- Blot steak with paper towel to remove any moisture and season with salt and pepper.
- Heat pan on medium-high. When pan is hot, add oil and swirl to cover surface.
- Add steak to hot pan and cook to preference. A 1-inch steak should cook about 3–4 minutes per side for a doneness of medium-rare.
- Remove steak from heat and let rest 5 minutes.
- Slice steak into thin strips.
- Toss mixed greens, tomatoes, queso fresco, onion, avocado, and pepitas in a large bowl.
- Plate salad and top with slices of steak.
- Serve with a dressing of choice.
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