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.
Equipment
- A ThermoMaven meat thermometer
Ingredients
- 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
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