Steak Salad with Cilantro Lime Dressing

A salad with steak and lettuce on a table

Steak Salad with Cilantro Lime Dressing

This steak salad won’t leave you hungry! Fresh salad greens, tomatoes, and crunchy corn, topped off with slices of grilled ribeye, make every bite of this salad crispy and delicious. Add a hearty drizzle of homemade cilantro lime dressing for a zesty burst of flavor!

Course Main Course, Salad

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 107kcal

Author Jennifer Draper

Equipment

food processor or blender
dressing container

Ingredients

For steak:

grilled ribeye steak

For salad:

2 heads romaine hearts chopped
2 ears corn kernels removed
1 cup grape tomatoes sliced
1 large avocado sliced
4-5 baby sweet peppers sliced

For dressing:

1/2 cup Greek yogurt
2 tbsp lime juice
1/4 cup cilantro
salt to taste

Get Recipe Ingredients

Instructions

Grill or air fry steak to desired doneness, and let it rest before slicing. (See how to grill the BEST ribeye steak.)
While steak cooks, prepare salad base and toppings.
In a food processor or blender, add yogurt, cilantro, and lime juice. Blend until smooth, and add salt to taste.
Add steak slices on top of salad veggies and drizzle with dressing just before serving.

Notes

Store steak, toppings, and dressing separately in the fridge for freshness.
Salad greens should be stored in a sealed container with a paper towel to absorb excess moisture.
Store leftover steak in an airtight container for up to 3 days, and the dressing in a sealed container for up to 1 week.
Steak can be served cold or warm. Reheat gently in the air fryer, skillet, or microwave.
Assemble the salad just before eating to keep the texture crisp.

Nutrition