Mexican Beef Chopped Salad

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Mexican Beef Chopped Salad
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Course Main Dish, Salads
Servings
Ingredients
Course Main Dish, Salads
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Puree cilantro, rice vinegar, soybean oil, garlic, and lime juice in blender until smooth. Reserve 1/3 cup dressing to a small bowl; set aside. Place remaining marinade in a large bowl with steak; marinate for at least 1 hour at room temperature or refrigerate for 3 hours.
  2. Combine the romaine hearts, cilantro leaves, tomatoes, and avocados on large platter.
  3. Preheat grill to medium-high. Remove steak from the marinade, place on grill. Cook, flipping once, approx. 3 minutes per side for medium rare (135 degrees) or until desired level of doneness. Let steak rest for 10 minutes. Slice into thin strips.
  4. Drizzle salad with reserved dressing, tossing lightly. Top with sliced beef. Season with salt and pepper to taste.
Recipe Notes

Recipe and photo courtesy of U.S. Soy, via The Soy Connection.

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