Ingredients
-
- For the avocado dressing:
- 1 large fresh lemon, juiced
- 2 fresh garlic cloves, minced
- 2 tablespoons fresh parsley, minced
- 1/4 cup extra virgin olive oil
- Sea salt and ground pepper, to taste
-
- For the steak:
- 1 lb sirloin steak
- 2 teaspoons olive oil or avocado oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Sea salt and ground pepper, to taste
- For the salad:
- 8 cups chopped fresh romaine lettuce
- 2 ripe avocados, pitted and diced
- 4 garden cucumbers, sliced
- 4 green onions, thinly sliced
- 2 jalapeño peppers, seeded and thinly sliced
Instructions
- In a small jar or bowl, combine lemon juice, minced garlic, parsley, olive oil, salt, and pepper. Shake or whisk well to emulsify. Set aside.
- Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat.
- Drizzle steak with oil and rub with chili powder, garlic powder, salt, and pepper to evenly coat.
- Grill steak for 3–6 minutes per side, depending on thickness and desired doneness. Remove from heat and let rest, covered, for 10 minutes. Then slice thinly.
- Divide romaine, avocados, cucumbers, green onions, and jalapeños evenly between 4 serving bowls.
- Top each bowl with sliced steak. Drizzle with dressing, toss gently, and serve immediately.
Notes
- Letting the steak rest before slicing helps retain its juices.
- Add cherry tomatoes or roasted corn for more variety.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
- For less spice, omit jalapeños or use mild peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
