Pico Steak Salad

Combining my love for steak with my love for Mexican food with this simple recipe. The base of the steak is similar from recipe to recipe but its the different toppings and dressing that really change the flavour profile of each dish.

Serving Size: 2 Large Salads

Steak Ingredients

  • 2 Steaks of choice

  • 2-3 Tsp. Salt

  • 2-3 Tsp. EVOO Garlic Infused Olive Oil

  • 2 Tsp. Pepper

Salad Ingredients

  • 2-3 Cups Romaine Lettuce

  • 2-3 Cups Spring Mix

  • 1 Cup Crumbled Feta

  • 1-1.5 Cups Pico de Gallo

  • 1 Avocado, sliced

  • 1 Jalapeno, sliced

  • Salsa Ranch Dressing

  • Lime for garnish

Directions

  • Allow the steaks to sit at room temperature for an hour or so before beginning the cooking process. Salt all sides of the steak and allow to sit.

  • Once you are ready to begin cooking the steak, heat up the BBQ to 400F ish, lightly brush the top side of each steak with the garlic oil and lay on the grill top side down. Brush the ‘new’ top sides of the steaks with oil as well.

  • Cook steak until desired redness/temperature is achieved, flipping the steak half way through. I will not give you any direction on steak cooking because every person, BBQ and preference is different … and I also don’t know what kind of steak you are using so … you do you.

  • While the steaks are cooking, prepare the salads by splitting the salad ingredients evenly between 2 large bowls (except the dressing).

  • Once the steaks are done cooking, remove from grill, slice and lay on top of the salad the drizzle with desired dressing and voila!

MAKE IT EASY - Buy store bought Pico de Gallo to add on top.

MAKE IT EXTRA - Make pico from scratch using our easy recipe here.

Salads, Healthy-ishJessica DeRaafsteak, salsa, steak salad