NEW VIDEO!! I am bringing you a salad. A drop dead delicious salad inspired by that trip I took to Mexico 3 weeks ago that feels like it was 2 years ago.

I know we are almost to February, but I am still doing damage control from November and December. Raise your hand if you gained 5 or more pounds over the Holidays….. (um, my hand is raised by the way.)

Mexican Steak Cobb Salad

After spending a few months over the holidays eating like I was being shipped off to a desert island with no hope of food for the forseable future, I finally have been getting it together the last few weeks. But it’s hard!I think maybe it’s the freezing cold weather we are experiencing that is kicking my body balance into hibernation (haha!) or the stress of life lately or maybe it is just that I feel like being a piggy. Probably that is it. Either way I have been making major changes in my eating and exercise program.

Mexican Steak Cobb Salad

Are you ready to hear what my new favorite workout is? BOXING. I freaking love it. And if you know me, you know that I hate all exercise. And if I’m honest, I hate the first 10 minutes of my 6 am workout too, but then afterwards I LOVE it! I am on a 3 week roll of 3-4 times a week, so I am going to try to just keep with a consistent program for the first time in 18 months and see what happens.

Since I am being so diligent with my workouts, I feel like I have to match the consistency with my diet. So I am bringing you a salad. A drop dead delicious salad inspired by that trip I took to Mexico 3 weeks ago that feels like it was 2 years ago.

A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.

This salad will make healthy eating feel like the best thing ever!

Mexican Steak Cobb Salad with Cilantro Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.
Ingredients
  • Cilantro Vinaigrette
  • 2 cloves garlic
  • 1½ cup packed cilantro leaves
  • ⅓ cup rice vinegar
  • ⅓ cup olive oil
  • 3 tablespoons fresh lime juice
  • kosher salt
  • 1 pound sirloin steak
  • For the Salad:
  • 3 hearts romaine lettuce, finely chopped
  • ½ cup fresh cilantro leaves
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cut into chunks
  • 1 large shallot, thinly sliced
Instructions
  1. To make the Cilantro Vinaigrette: In a blender, puree the garlic, cilantro, vinegar, olive oil and lime juice. Puree until smooth and season to taste with kosher salt.
  2. Add the steak to a Ziploc bag and add ½ cup of the vinaigrette to the bag. Marinate for an hour.
  3. Heat the grill to medium- high. Sprinkle the sirloin with a little kosher salt and grill the sirloin 5 minutes on each side and then let it rest for 10 minutes.
  4. Meanwhile in a large bowl. Combine the romaine hearts, cilantro leaves, tomatoes, avocado and shallots.
  5. Thinly slice the sirloin against the grain and add to the salad. Toss the salad with the rest of the vinaigrette and season with salt if needed. Serve immediately.

 

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Categorized: Dinner, Paleo, Recipe Index, Salad
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NEW VIDEO!! I am bringing you a salad. A drop dead delicious salad inspired by that trip I took to Mexico 3 weeks ago that feels like it was 2 years ago.

I know we are almost to February, but I am still doing damage control from November and December. Raise your hand if you gained 5 or more pounds over the Holidays….. (um, my hand is raised by the way.)

Mexican Steak Cobb Salad

After spending a few months over the holidays eating like I was being shipped off to a desert island with no hope of food for the forseable future, I finally have been getting it together the last few weeks. But it’s hard!I think maybe it’s the freezing cold weather we are experiencing that is kicking my body balance into hibernation (haha!) or the stress of life lately or maybe it is just that I feel like being a piggy. Probably that is it. Either way I have been making major changes in my eating and exercise program.

Mexican Steak Cobb Salad

Are you ready to hear what my new favorite workout is? BOXING. I freaking love it. And if you know me, you know that I hate all exercise. And if I’m honest, I hate the first 10 minutes of my 6 am workout too, but then afterwards I LOVE it! I am on a 3 week roll of 3-4 times a week, so I am going to try to just keep with a consistent program for the first time in 18 months and see what happens.

Since I am being so diligent with my workouts, I feel like I have to match the consistency with my diet. So I am bringing you a salad. A drop dead delicious salad inspired by that trip I took to Mexico 3 weeks ago that feels like it was 2 years ago.

A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.

This salad will make healthy eating feel like the best thing ever!

Mexican Steak Cobb Salad with Cilantro Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.
Ingredients
  • Cilantro Vinaigrette
  • 2 cloves garlic
  • 1½ cup packed cilantro leaves
  • ⅓ cup rice vinegar
  • ⅓ cup olive oil
  • 3 tablespoons fresh lime juice
  • kosher salt
  • 1 pound sirloin steak
  • For the Salad:
  • 3 hearts romaine lettuce, finely chopped
  • ½ cup fresh cilantro leaves
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cut into chunks
  • 1 large shallot, thinly sliced
Instructions
  1. To make the Cilantro Vinaigrette: In a blender, puree the garlic, cilantro, vinegar, olive oil and lime juice. Puree until smooth and season to taste with kosher salt.
  2. Add the steak to a Ziploc bag and add ½ cup of the vinaigrette to the bag. Marinate for an hour.
  3. Heat the grill to medium- high. Sprinkle the sirloin with a little kosher salt and grill the sirloin 5 minutes on each side and then let it rest for 10 minutes.
  4. Meanwhile in a large bowl. Combine the romaine hearts, cilantro leaves, tomatoes, avocado and shallots.
  5. Thinly slice the sirloin against the grain and add to the salad. Toss the salad with the rest of the vinaigrette and season with salt if needed. Serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)