Southwest Steak Salad
Heritage Ribeye Steak Strips are marinated in a zesty blend of olive oil, lime juice, and Southwest seasoning served with a vibrant medley of beans, corn, avocado, tomatoes, and red onion for a burst of Southwestern flavors.
Ingredients
- 1 12oz. package of Heritage Ribeye Steak Strips
- 3 tablespoons olive oil
- 1/2 lime, juiced
- 2 cloves garlic, crushed
- 2 teaspoons Southwest seasoning
- 3 romaine lettuce hearts, cut into 2-inch pieces
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can fire roasted corn, drained
- 2 avocados, halved, pitted, peeled and sliced
- 3 plum tomatoes, seeded and chopped
- 1/2 small red onion, thinly sliced
- Jalapeño ranch dressing, for serving
Directions
- In a resealable plastic bag, combine olive oil, lime juice, garlic and Southwest seasoning. Add Heritage Ribeye Steak Strips and massage the mixture into steak to cover completely. Marinate at room temperature for at least 30 minutes, or refrigerated up to 6 hours or overnight. Discard marinade.
- Heat a large skillet over medium heat. Add steak and cook, flipping occasionally, until golden-brown and thoroughly cooked, about 3-5 minutes.
- Divided lettuce between 4 bowls. Top with cooked steak, beans, corn, avocado, tomatoes and red onion. Drizzle with dressing, and serve.
Tip: Make your own jalapeño ranch! in a food processor, combine 2 cups sour cream, 1 small seeded and chopped jalapeño, 1/4 cup chopped fresh cilantro, 1/2 lime, juiced, 1/2 teaspoon garlic powder and 1/4 teaspoon onion powder. Blend, scraping down the sides as needed, until smooth. Season with salt and pepper, to taste.
Prep time: 15 minutes
Cook time: 5 minutes
Ready in: 20 minutes
Serves: 4
