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–+ servings
Overhead shot of steak salad with avocado green goddess dressing in a white bowl.
Course Main Course, Salad

Healthy Steak Salad with Avocado Green Goddess Dressing

By: Elysia
Servings 4 servings
This Steak and Avocado Salad makes a healthy, balanced and delicious lunch or dinner! The components of this salad work amazing together to create a refreshing burst of flavour in every bite! {gluten-free}
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

Dressing:

For the steak:

  • 1 lb top sirloin grilling steak
  • 2 tsp olive oil
  • 3/4 tsp chili powder
  • Dash of salt and pepper

For the salad:

  • 8 cups chopped romaine lettuce
  • 1 cup frozen corn kernels thawed (or 2 corn cobs husked)*
  • 1 ripe avocado diced
  • 1/4 cup thinly sliced green onion
  • 1/2 cup crumbled feta cheese
  • 2 jalapeno peppers seeded and thinly sliced

Instructions

  • In a blender or ninja, blend together all of the ingredients for the green goddess dressing until smooth. Set aside.
  • Preheat the grill to high. Rub steak with oil. Sprinkle with chili powder, salt, and pepper.
  • Place the steak on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F); 5 to 7 minutes for medium (140 degrees F); and 8 to 10 minutes for medium-well (150 degrees F).
  • Allow steak to rest for 10 minutes before slicing across the grain.
  • For the salad bowls, divide the lettuce, corn, avocado, green onion and feta among 4 bowls. Equally divide the steak among the bowls. Drizzle with desired amount of dressing, garnish with jalapeno peppers, and serve.

Video

Notes

  • For the dressing, you may wish to add a bit more water depending on how thin you like it. Add one tablespoon at a time until you achieve desired consistency.
  • Use avocados that are ripe, but not completely mushy and brown. You want the avocado to be firm enough to hold its shape when you slice it for the salad.
  • Once cooked, place the steak on a cutting board and tent loosely with foil. This allows the juices to be reabsorbed into the the meat. If you skip the resting step, you may lose some of the flavourful juices when the meat is cut.
  • Keep in mind that the internal temperature of the meat will always continue to rise a little during the resting period, so you should remove your steak from the grill prior to reaching its target doneness temperature. Otherwise, it may be overcooked.
  • If you prefer, you can also grill 2 corn cobs and cut the charred corn from the cob and add to the salad rather than using frozen corn kernels.

Nutrition

Calories: 529kcalCarbohydrates: 21gProtein: 32gFat: 37gSaturated Fat: 8gCholesterol: 84mgSodium: 565mgPotassium: 1102mgFiber: 7gSugar: 7gVitamin A: 8223IUVitamin C: 26mgCalcium: 172mgIron: 4mg
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