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    Home / Salads / Steak Salad with Avocado-Cilantro Dressing

    Steak Salad with Avocado-Cilantro Dressing

    July 27, 2024 by Ingrid Beer 3 Comments

    Perfect for grilling season, this steak salad is a fresh, hearty pick loaded with lots of smoky, southwestern flavor. Packed with crisp greens, creamy avocado, sweet red onion, black beans, corn, sweet red bell peppers, then topped with grilled flank steak and a few other tasty bells and whistles, this steak salad recipe is then dressed with a zesty avocado-cilantro dressing!

    Steak Salad with Avocado-Cilantro Dressing

    Perfect for grilling season

    For someone like me who develops recipes for a living, part of the fun of a little getaway is finding cool places to eat in order to gain some fresh inspiration.

    During a recent little two day trip that my husband and I took to Cambria—a quaint, seaside town several hours north of us here in Los Angeles—we stopped at a cute little family run restaurant for dinner before we hit the road to make our way back home.

    Because all of our meals had been at restaurants, at that point I was craving something fresh and healthy, and a bit lighter.

    I had a taste for a nice hearty salad, one with crisp greens, some lean protein, and a nice bold dressing. Upon perusing the menu at this precious place, my little eyes spied a steak salad that I knew would be right up my alley, and perfect for my craving.

    As I enjoyed bite after bite, it got my creative juices flowing to come up with my own version, one with my own favorite add-ins. I was also inspired to create a recipe for a zippy salad dressing.

    Enter my steak salad recipe, perfect for grilling season, replete with cool greens, grilled flank steak, avocado, red onion, black beans, sweet corn and strips of red bell pepper, plus a topping of Cotija cheese, tortilla strips and pumpkin seeds.

    And the dressing? An absolutely mouthwatering, zesty avocado-cilantro dressing with lime!

    Sliced Steak for Steak Salad | thecozyapron.com

    My Recipe for Steak Salad with Avocado-Cilantro Dressing

    The wonderful restaurant version of this steak salad actually used a locally smoked tri-tip steak as the protein, and wow was that extremely delicious, so tender and smoky.

    But in order to make this at home in a slightly simpler way, I'm opting for a lean and tender flank steak, either grilled or seared in my cast iron pan as the star ingredient of my recipe.

    I like to marinate the flank steak in a bit of lime juice, olive oil, salt, pepper, cumin and smoked paprika for a bit of spice and that “smoky” flavor. Then, I simply cook it for a few minutes on each side for a nice medium-rare (my preferred doneness), and slice the meat against the grain (a must for tender strips).

    As for my greens, crunchy chopped romaine does the trick, along with a bit of spicy arugula. To the greens I add some fresh red bell pepper slices, avocado, fresh corn kernels, tomatoes, red onion, black beans, tortilla strips, pumpkin seeds and Cotija cheese as toppers.

    Of course, the dressing is a huge part of this delicious steak salad, and I like mine nice and zesty, and with a generous amount of lime, cilantro, and avocado—a favorite flavor combination for me.

    For my avocado-cilantro dressing recipe, I simply process together an avocado along with lime juice, garlic, cilantro and green onion, plus a touch of olive oil, some salt and pepper and a hint of agave—scrumptious!

    Here's a glance at my steak salad recipe: (or just jump to the full recipe...)

    1. To get started, I prep my zippy avocado-cilantro dressing in my food processor and keep it cold to have ready and on hand to dress my salad.
    2. Next, I do a quick marination of my steak, then sear or grill it off until medium-rare, and allow it to rest for 10 to 15 minutes before slicing against the grain into strips.
    3. While the steak rests, I assemble my salad on a large platter and keep it cold until I'm ready to add the steak.
    4. Then, before serving, I add the sliced steak and my remaining toppings such as tortilla strips, Cotija cheese, pumpkin seeds and cilantro.
    5. I serve the steak salad with the avocado-cilantro dressing on the side for everyone to add as much as they like to individual servings. (The dressing can be tossed together with the salad, if preferred),
    Steak Salad with Avocado-Cilantro Dressing | thecozyapron.com

    Recipe

    Steak Salad with Avocado-Cilantro Dressing

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Steak Salad with Avocado-Cilantro Dressing | thecozyapron.com

    This steak salad with a zesty avocado-cilantro dressing is hearty and fresh, and filled with lots of crunchy and flavorful add-ins!

    Category: Salad
    Cuisine: Southwest

    Yield: Serves 4

    Nutrition Info: 567 calories (includes a 2 tablespoons serving of dressing)

    Prep Time: 30 minutes
    Cook time: 8 minutes (for steak)
    Total time: 38 minutes

    Steak Salad Ingredients:

    • 1 pound flank steak
    • Avocado or olive oil (about 1 tablespoon)
    • 1 teaspoon lime zest
    • Squeeze of lime juice (about 1 teaspoon)
    • ½ teaspoon salt
    • ½ teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • 2 hearts of romaine, chopped
    • 2 cups arugula
    • ½ cup sliced red bell pepper
    • ½ cup cherry tomatoes, halved
    • ¼ cup sliced red onion
    • ¼ cup black beans
    • ¼ cup corn kernels
    • 1 avocado, sliced
    • 2 tablespoons crumbled Cotija cheese
    • 2 tablespoons roasted and salted pumpkin seeds
    • ¼ cup tortilla strips or crushed tortilla chips (optional)
    • Cilantro leaves or micro cilantro, for garnish

    Avocado-Cilantro Dressing Ingredients:

    • 1 avocado, roughly chopped
    • Zest of 1 lime (about 2 teaspoons)
    • ¼ cup lime juice (from about 2 very juicy limes)
    • ¼ cup plus 2 tablespoons water
    • 4 cloves garlic
    • 1 cup loosely packed cilantro leaves
    • 1 green onion
    • 1 teaspoon salt
    • 1 teaspoon agave or honey
    • 1 tablespoon roasted and salted pumpkin seeds
    • ½ cup avocado oil or olive oil
    Preparation:
    1. Begin by gathering and prepping all of your avocado-cilantro dressing ingredients according to the ingredient list above to have ready and organized for use.
    2. To prep the dressing, place all of the dressing ingredients up to and including the roasted pumpkin seeds into the bowl of your food processor, and process until smooth and well-combined.
    3. With the processor running, slowly drizzle in the oil until well-blended, then pour the dressing into a mason jar or a covered container, and place into the fridge to keep cold.
    4. Next, gather and prep all of your steak salad ingredients according to the ingredient list above to have ready and organized for use.
    5. To prepare your salad, place your flank steak into a bowl, and drizzle over the tablespoon of avocado or olive oil, the lime zest and juice, the salt, cumin, and the smoked paprika, and rub the seasoning into the meat.
    6. Place a cast iron skillet or grill pan (or even use your outdoor grill) over medium-high heat, and once it becomes very hot, add the steak in and allow to sear until a nice crust forms on the outside, about 4 minutes. Then, flip and sear for another 3 to 4 minutes, for a total time of 7 to 8 minutes for medium-rare.
    7. Remove the steak from the pan/grill, and allow it to rest on a cutting board for about 10 to 15 minutes.
    8. In the meantime, you can compose your salad on large platter by adding the romaine and arugula greens first, then sprinkling over top the sliced red bell pepper, the cherry tomatoes, the sliced red onion, the black beans, corn, and sliced avocado. Sprinkle over some of the Cotija cheese, pumpkin seeds and tortilla strips (if using) as well, then cover and keep cold until you're ready to add the steak.
    9. To finish the salad, slice the flank steak against the grain, and add the slices to the top of the salad. Add the rest of the Cotija cheese and pumpkin seeds, along with some cilantro leaves or micro greens, and serve with the dressing on the side so that as much of it as is desired can be added to each serving.

    Tips & Tidbits for my Steak Salad recipe:

    • Flank steak, perfect for steak salad: Flank steak is juicy and tender, and takes on a marinade wonderfully. Once the steak is seared, the key is to slice it against the grain into strips so that the meat remains tender and delicious, and easy to cut and chew.
    • A job for the cast iron pan, grill pan or grill: If you have a cast iron skillet or grill pan, it's perfect to sear off the flank steak in. You can also use your outdoor grill for added flavor, or even a heavy-bottom pan.
    • Make this steak salad recipe ahead: You can easily prep your ingredients (even prep the dressing, and sear the steak) ahead of time, and keep everything cold in the fridge, then simply assemble the salad when ready to serve. Or, you can sear the steak the day of, and serve it while still slightly warm.
    • Fresh corn kernels when available, or canned: I love the sweet crunch of using fresh corn kernels cut from a sweet, fresh ear of corn, but feel free to use good quality canned corn if more convenient.
    • Crispy tortilla strips, or crunched up tortilla chips: This ingredient is totally optional, but because homemade tortilla strips are so quick and easy to prepare, I like to make mine homemade. But if you can find store bought for convenience, sub those. Or, simply crush up some tortilla chips instead!
    • Zesty avocado-cilantro dressing: The recipe for the dressing yields 1 ¼ cup, so there will most likely be some left over. Just keep it cold in the fridge in a mason jar or covered container, as it'll stay fresh for about a week. It makes for a fantastic dip too!
    Steak Salad with Avocado-Cilantro Dressing | thecozyapron.com
    Avocado-Cilantro Dressing for Steak Salad | thecozyapron.com
    Steak Salad with Avocado-Cilantro Dressing | thecozyapron.com

    Craving more hearty and mouthwatering salads? Check out my recipe for Italian Chopped Salad, Italian Chickpea Salad, Honey Mustard Chicken Salad, Ahi Tuna Salad, Salmon Salad, Crispy Chicken Salad with Raspberry Vinaigrette, or my recipe for Cucumber Salad!

    Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!

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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. The Culinistas

      June 25, 2012 at 11:47 am

      That dressing sounds light and refreshing. What a great summer meal when you are craving something on the grill, but also want some veggies!

      Reply
    2. Benni

      August 26, 2019 at 12:43 pm

      I live in Cambria. It sounds like you visited Main Street Grill. All your ingredients are the same, except for the dressing. The Grill offers southwestern dressing & calls their salad The Southwestern. Everything on their menu is scrumptious.

      Reply
      • The Cozy Apron

        August 26, 2019 at 1:45 pm

        Hi Benni, that is wonderful! What a beautiful town you have, and what a pleasure for us to come and visit. We were planning on coming back up about a month ago, but had to postpone it for a bit, but look forward to coming again soon!

        You know, it was actually Linn's that inspired this salad, funny enough. Mine is quite different, I know, because I can't help but put my own spin on things that I enjoy; but it is in the "spirit" of it! 😉

        Thanks so much for sharing your comment with me, and here's to a beautiful (soon to be) fall there in Cambria!

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

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