March 24, 2015


This Southwest Steak Salad has been a favorite for years! I mean, it’s hard not to love a salad with steak involved 😉 I recently realized how horrific the old blog photos were so decided this recipe deserved an update. I am also including my favorite homemade ranch recipe, but you can totally use store-bought yogurt ranch if you prefer.

Did you know? Grass-fed beef has up to five times as much anti-inflammatory omega-3 compared to conventional grain-fed beef (source).

Southwest Steak Salad

So yes, I used lean grass-fed beef! I recommend sirloin tip, skirt steak, top sirloin, top or bottom round. You’re going to marinate it in lime juice, minced garlic, chili powder, and salt for at least half an hour or overnight. Then either grill it outside or use a cast iron pan to get a nice sear.

Southwest Steak Salad

For the salad, I used organic romaine lettuce (feel free to switch it up), black beans, sweet corn, mini sweet peppers, green onion, and avocado. Be sure to add the avocado just before serving so it doesn’t turn brown!

Southwest Steak Salad

For the dressing, I used a nonfat plain Greek yogurt base, but you can totally use plain dairy-free yogurt if needed, or use full fat Greek yogurt for a creamier dressing. Again, store-bought works too but typically has a lot of artificial additives I’m not fond of.

I often meal prep these salads by separating all the ingredients (except the avocado and dressing) into sealable containers. When it’s time to eat, I just add my avocado and dressing! You can also wash and cut the veggies for quicker prep on the spot.

Southwest Steak Salad

Here’s the printable recipe for this favorite Southwest Steak Salad recipe! I hope you’ll rate and comment below if you try it 🙂

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