Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the Prep Ideas! This entire dish can be made ahead!
- 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make the dressing rather than buying pre-made.
- 🥩 This recipe uses the same steak as the corn salad dinner. If you make extra when you make that dinner, you can skip step 2.
- 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.
- 🧈 To make this recipe Keto friendly, remove the beans or use these organic black soy beans.
Ingredients:
- 1 large head of romaine lettuce (or 2-3 small)
- 2 avocados
- 1 (15 oz) can black beans
- 8 oz fresh pico de gallo
- 1 cup your favorite shredded cheese blend
- 1 cup Tortilla Strips
- Balsamic Vinaigrette or your favorite dressing (or DIY)
- 1 pound flank, skirt, hanger, or flap steak
- Salt and pepper
Directions:
- 🔪 Veg
- Chop lettuce
- Drain pico de gallo
- 🔪Steak (can be done up to 3 days ahead)
- Turn oven broiler on high and set the top oven shelf just above the middle level.
- Thinly slice steak against the grain. Check out this article to see how.
- Lay the steak spread out over a sheet pan (lined with tin foil for easy clean-up) so it is evenly laid out across the pan.
- Sprinkle a generous amount of salt and pepper over all of the steak.
- Put the pan under the broiler for another 10 minutes, or until the steak is crispy.
- Serve
- Place chopped lettuce in meal prep containers (if making ahead) or a salad bowl.
- Top with steak (cooled if meal prepping), beans, pico de gallo, and shredded cheese.
- Just before serving, toss with dressing and top with sliced avocado and tortilla strips.