Ingredients
-
12 ounces tender steak, like sirloin
-
4 cloves garlic, chopped
-
6 tablespoons olive oil, divided
-
2 tablespoons white wine vinegar or 2 tablespoons red wine vinegar
-
1/2 teaspoon chili powder
-
1/2 teaspoon ground cumin
-
1 teaspoon paprika
-
1 pinch sugar
-
5 green onions, thinly sliced
-
7 -10 ounces prepared salad greens
-
1 (14 ounce) can black beans or 1 (14 ounce) can kidney beans, rinsed and drained
-
1 avocado, pitted,sliced,and tossed with a bit of the juice from one of the limes
-
2 ripe tomatoes, diced
-
1 green chili peppers or 1 red chili pepper, chopped
-
3 tablespoons chopped fresh cilantro
-
1 (8 ounce) can corn, drained
-
generous handful tortilla chips, broken into pieces
-
2 limes
Instructions
- Place the steak in a large zip top bag, or nonmetal dish with the garlic, juice from 1/2 of one of the limes, and 3 tbsp olive oil, set aside to marinate while you make the dressing and prepare the salad.
- For the dressing: Combine the juice from 1 whole lime, the remaining 3 tbsp olive oil, vinegar, chili powder, cumin, paprika, and the pinch of sugar.
- Set aside.
- Pan fry the steak, or broil, until browned on the outside and cooked to your liking on the inside.
- Remove from the pan, let it sit for a few minutes, then slice into thin strips.
- Toss the green onions with the salad greens and arrange on seving plates.
- Pour some dressing over the greens, reserving some for topping the salad later.
- Put some beans, avocado, and tomatoes over the greens next, topping with the chile, cilantro and corn.
- Arrange the steak over the greens, then add some crushed chips over that.
- Divide the rest of the dressing over the salads, serve immediately.