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Steak Salad with Avocado Dressing
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Description
A simply seasoned steak is cooked to taste, then placed atop a spinach salad that is piled high with quinoa, corn, black beans and radishes. A creamy avocado dressing tops it all off!
Ingredients
- FOR THE SALAD:
- 2 teaspoons Olive Oil
- 1-½ pound Flat Iron Steak
- 1 pound Baby Spinach
- 1 cup White Corn, Canned
- 1 cup Prepared Quinoa
- 1 cup Canned Black Beans, Rinsed And Drained
- ¼ cups Radishes, Sliced
- ½ cups Queso Fresco, Crumbled
- FOR THE DRESSING:
- 2 whole Avocados, Peeled And Pitted
- 1 cup Cilantro
- 1 teaspoon Salt
- 3 Tablespoons Lime Juice
- 4 Tablespoons Olive Oil
- 2 Tablespoons Plain Greek Yogurt
- Salt And Pepper, to taste
Preparation
Heat the oil in a skillet over medium heat. Sprinkle steak with salt and pepper, put it into the hot skillet and cook for 4 minutes on each side or until desired degree of done-ness is reached. Remove it from the skillet to a cutting board. Let steak stand for a few minutes before slicing.
Combine all of the dressing ingredients in a food processor or blender and pulse until you reach a smooth consistency.
Divide spinach among 4 plates. Top each with 1/4 of the corn, 1/4 of the quinoa and 1/4 of the beans. Sprinkle radishes over the salad. Top salad with sliced steak. Drizzle with dressing and queso fresco.
Dressing adapted from Cooking Light.
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