Description
A vibrant Southwestern Steak Salad featuring tender top sirloin steak marinated in coconut aminos and garlic, served over a bed of crisp romaine with colorful bell peppers, onions, cherry tomatoes, avocado, and crunchy pistachios. Tossed in a zesty lime and orange juice vinaigrette, this salad offers a fresh and satisfying meal ready in just 30 minutes.
Ingredients
For the Steak Marinade and Cooking
- 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 extra virgin olive oil
For the Salad
- 2 bell peppers (red, orange, or yellow), sliced
- 1 medium onion (yellow, white, or red), sliced
- 3 heads romaine lettuce, chopped (or leafy greens of choice)
- 1 small container cherry or grape tomatoes, halved
- 1 medium ripe avocado, sliced
- 1/2 cup shelled pistachios
For the Lime Vinaigrette Dressing
- 1/4 cup light olive oil
- 1/4 cup lime juice
- 1 tbsp orange juice
Instructions
- Marinate the Steak: In a bowl, combine the coconut aminos, garlic powder, salt, and pepper. Place the top sirloin steak in the marinade and let it sit for at least 10 minutes to absorb the flavors.
- Prepare Vegetables: While the steak marinates, slice the bell peppers and onion, chop the romaine lettuce, halve the cherry or grape tomatoes, and slice the avocado. Set aside.
- Cook the Steak and Vegetables: Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes per side for medium rare, or until desired doneness. Remove steak and let rest. In the same skillet, sauté the sliced bell peppers and onion until tender-crisp, about 5-7 minutes.
- Make the Lime Vinaigrette: In a small bowl or jar, whisk together light olive oil, lime juice, and orange juice until emulsified.
- Assemble the Salad: In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, pistachios, sautéed bell peppers and onions. Slice the steak thinly against the grain and add to the salad. Drizzle with the lime vinaigrette and toss gently to combine.
- Add Avocado and Serve: Top the salad with sliced avocado and serve immediately.
Notes
- Marinate the steak longer for a deeper flavor, up to 2 hours refrigerated.
- Use light olive oil for the dressing to keep the flavor mild and to prevent bitterness.
- You can substitute pistachios with roasted pepitas or sunflower seeds for a different crunch.
- For a spicier kick, add a pinch of cayenne pepper to the marinade or vinaigrette.
- Let the steak rest after cooking to retain juices and enhance tenderness.
