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Mexican Grilled Steak Salad with Honey Lime Dressing

Makes 4 servings

Macros: 623 cal, fat 38g, carbs 38g, protein 41g, fibre 7g


For Steak:

1.5 lb Flank or Striploin Steak

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon salt

½ teaspoon fresh ground black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

For Honey Lime Dressing:

¼ cup fresh lime juice

¼ cup olive oil

2 teaspoons honey

1 garlic clove, pressed or minced

pinch red pepper flakes

⅛ teaspoon sea salt (or to taste)

⅛ teaspoon pepper (or to taste)

For the rest of the salad:

6 cups mixed baby greens

1 cup cherry tomatoes, sliced in half

1 large sweet onion

1 Avocado, sliced

2 ears corn

olive oil




Mix together the ingredients for the rub and then rub it evenly over both sides of the steak. Allow steak to sit for about 15 minutes. Grill steak on an outdoor grill or in a pan. Grill for about 5 minutes on the first side, flip and grill for about 3 more minutes, or until internal temperature reaches desired level. Remove from grill and cover with foil, allow to rest for 5-15 minutes before slicing. When ready to slice, be sure to slice against the grain into thin slices. In the meantime, preheat oven to 425. Dice onion and slice kernels off of corn. Spread corn kernels and onion in an even layer on a large, foil lined baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast until soft and starting to turn golden, 20-25 minutes.

Combine all dressing ingredients in a jar with a tightly sealed lid. Shake until fully combined. To assemble salad....Fill a bowl with mixed greens, top with corn, onions, tomatoes, avocado, steak slices and drizzle with dressing.

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