Southwestern Steak Salad



  • ¼ pound flank steak
  •  1 garlic clove, minced
  • 1 teaspoon coconut oil
  •  ½ teaspoon salt
  •  ¼ teaspoon chili powder
  • Pinch of ground cumin


  • 1 cup romaine lettuce, chopped
  •  ½ cup thinly sliced raw red bell pepper
  • 1 Tbsp. cilantro leaves
  •  1 Tbsp. pickled jalapenos, chopped (optional)

Zesty Lime Dressing

  •  ½ lime, zested and juiced
  •  1 teaspoon coconut oil
  • ½ teaspoon Dijon mustard


1.) For the steak: Heat a large skillet or grill over medium heat. Rub

the steak with the garlic cloves, coconut oil, salt, and chili powder.

Transfer the steak to the skillet or grill and cook 20-25 minutes (or

less if a thinner cut of meat), turning occasionally until the meat is

pink in the center but not translucent. Rest 5 minutes on a cutting

board and thinly slice against the grain.

2.) For the salad dressing: Place the lime zest and juice in a small

bowl. Add the coconut oil and mustard. Whisk well.To assemble:

Add the romaine, grilled peppers or red bell pepper, cilantro and

pickled jalapenos, if using. Pour the dressing over vegetables. Top

with the flank steak. Serve immediately.

You might also like...