Steak Salad with Cilantro Dressing is one of our favorite main dish salads. I start this easy and healthy steak salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, red onions, bell peppers and cucumbers. Finally, I top the salad vegetables with the sliced steak and queso fresco cheese. And I drizzle everything with my homemade creamy Cilantro Dressing. We like this salad for several reasons. First of all, I like that I can make this entire salad in just thirty minutes. Secondly, I like that this salad can be made ahead of time. I like to make the steak and salad ahead of time. Then, I just add the dressing right before serving it. And, lastly, we all love the tender steak and delicious salad.

THE EQUIPMENT I USED

• A Cast Iron Skillet- I like to cook my steaks in a cast iron skillet. But, you can use any skillet.
• An Instant Read Meat Thermometer- I highly recommend using this to check the temperature of your meat. I used the excellent ThermoMaven meat thermometer.
• A Salad Spinner- Use this to get your lettuce nice and dry. If your lettuce isn’t dry, the dressing won’t cling to the leaves properly.
• A Food Processor- I use this to make my dressing.

THE INGREDIENTS NEEDED FOR STEAK SALAD WITH CILANTRO DRESSING

• Filet Mignon- I used filet mignon, but you can use any steak that you like. Filet mignon happened to be on sale at my market. Otherwise, I might have used a different steak.
• Spring Greens- You can use any lettuce that you like, but I prefer the mixed spring greens for this salad.
• Queso Fresco Cheese-You can find this delicious cheese in the gourmet cheese section of your market.

HOW I MADE MY SALAD

• First, I cooked my steak. Use the thermometer to test for doneness.
• Then, while the steak cooked, I mixed up the vinaigrette.
• Finally, I topped the salad with the sliced steak and crumbled queso fresco cheese.

If you like steak, you need to try this tender and tasty Steak Salad with Cilantro Dressing.

Steak Salad with Cilantro-Lime Dressing

Filet Mignon, queso fresco cheese, cucumbers, cherry tomatoes, and spring greens all tossed with a creamy Cilantro-Lime Dressing.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 4

Calories 540 kcal

Equipment

• A ThermoMaven meat thermometer

Ingredients

  

1x2x3x

• 4 filet mignon steaks
• 1 tbsp. vegetable oil
• ¼ tsp. each kosher salt, chili powder, garlic powder and black pepper
• 1 cup sliced cucumbers
• 1 cup chopped bell peppers
• ¼ cup diced red onions
• 4 cups spring greens or other lettuce
• 1 cup halved cherry tomatoes
• 1 cup crumbled queso fresco cheese

For the Cilantro-Lime Dressing:

• 1 cup cilantro leaves
• 1 tbsp. minced jalapeno
• ½ cup mayonnaise
• 2 tbsp. buttermilk
• 1 tbsp. lime juice

Instructions

 

• Toss together the lettuce, tomatoes, onions, peppers, cheese and cucumbers.
• For the dressing: Place the cilantro and jalapeno in a food processor and processor until finely minced. Add the rest of the ingredients and process until well blended.
• Season the steaks with the salt and pepper and brush them with the oil.
• In a cast iron skillet, on medium high heat, cook the filets until they reach a temperature of 145 degrees for medium rare. Use the ThermoMaven meat thermometer to make sure the steaks are at the proper temperature. Let the steak rest ten minutes, and then slice it thinly and lie it on top of the vegetables. Add in as much dressing as you like.

Nutrition

Calories: 540kcal

Keyword beef

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