Thursday, October 13, 2011

Southwest Steak Salad.

I'm not big on red meat, but after being pregnant w/ our son Aiden I've become a little more open minded and have tried it.

*2 beef tenderloin steaks (6 oz each.)
*1/2 teaspoon salt, divided.
*1/4 teaspoon freshly ground black pepper.
*1 cup chopped avocado.
*1/2 cup fat-free greek style yogurt.
*1/4 cup freshly squeezed lime juice.
*1/2 teaspoon ground cumin.
*6 cups mesclun greens or mixed greens.
 *1 tomato, chopped.
*1 small jimaca (about 8 oz), peeled and cut into thin strips.
*1 cup frozen corn kernels, thawed.
1/4 cup fresh cilantro leaves.

1.sprinkle the steaks with 1/4 teaspoon of the salt and pepper. heat a large non-stick skillet coated w/ cooking spray over medium-high heat. add the steaks and cook 10 mins for medium rare or to the desired doneness, turning once. place the steaks on a plate. let stand for 15 mins. slice.
2. meanwhile, combine the avocado, yogurt, lime juice, cumin and remaining 1/4 teaspoon salt in a blender or food processor fitted w/ a metal blade. process until smooth.
3.combine the greens, tomato, jicama, corn and cilantro in a large bowl. toss w/ the avocado dressing. divide the salad among 4 plates and top each w/ an equal portion of the steak. serve w/ 2 corn tortillas each.

Nutritional Facts:
306 cals, 26g protein, 28g carbo, 12g fat, 3g sat fat, 57mg chol, 381mg sodium, 11g fiber

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