Mexican Steak Salad

Mexican Steak Salad

Lunch, Mother's Day, Oven-Baked, Salad & Slaw

Salad doesn’t play a supporting role in this recipe – it’s the star! With only 410 calories per serving, you’ll feel good about eating healthy.

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Salad doesn’t play a supporting role in this recipe – it’s the star of the show. With only 410 calories per serving, you’ll feel good about eating healthy.

Ingredients

  • 1½ lbs. flank steak
  • 1 tbsp. Schnucks olive oil
  • 1 tbsp. fresh lime juice
  • 8 cups mixed greens
  • ¼ red onion, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 cup diced red bell pepper
  • 1 cup shredded carrots
  • ½ cup Bolthouse Farms Cilantro Avocado Yogurt Dressing

Instructions

  1. Preheat broiler. Rub steak with olive oil and lime juice then place on a foil-lined baking sheet. Add to oven and cook until internal temperature reaches 145 degrees, 12-16 minutes, flipping once halfway through. Place steak on a cutting board. Allow to rest 5 minutes then slice. Season with salt and pepper, if desired.
  2. Divide greens, onion, tomatoes, bell pepper and carrots among four bowls. Top with steak. Serve immediately with dressing on side.

Nutrition Facts

410 CALORIES Per Serving

FAT: 24g

SATURATED FAT: 8G

CHOLESTEROL: 115MG

SODIUM: 350MG

CARBOHYDRATES: 12G

FIBER: 4G

SUGAR: 7G

PROTEIN: 39G

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