Mexican Beef Salad with Creamy Cilantro Dressing

5 from 2 votes

Mexican Beef Salad with Creamy Cilantro Dressing

This salad comes together quickly with bold flavors and a punchy dressing. It is nut-free and can be made dairy free and nightshade-free as well. Some great additions include a bit of avocado and/or queso fresco.

Course Main Course

Cuisine Latin American, Mexican

Keyword beef, dairy-free, dinner, easy, fast, Latin American, lunch, main, mexican, nightshade-free, nut-free, salad

Prep Time 10

Cook Time 8

Total Time 20

Servings

Calories 621kcal

Author Jenny Ross

Ingredients

Beef

1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika omit for nightshade-free
1/4 teaspoon chipotle pepper powder omit for nightshade-free
3/4 pound beef sirloin tips or any cut of beef you prefer (I like flank, skirt, or even tenderloin here)
salt and pepper to taste
1 tablespoon avocado oil

Dressing

3 tablespoons mayonnaise
3 tablespoons sour cream or more mayonnaise
1/8 cup toasted pepitas
1/2 bunch cilantro stems included
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika omit for nightshade-free
1/2 tablespoon apple cider vinegar or more, to taste

Salad

1/2 bell pepper sliced thin, substitute sliced fennel for nightshade-free
6 grape tomatoes halved, omit for nightshade-free
2 cups coleslaw mix or mixed greens, or a mixture of the two
1/4 cup toasted pepitas
More cilantro for garnish, optional

Get Recipe Ingredients

Instructions

Combine all seasonings for the beed and sprinkle over the meat. Season to taste with salt and pepper. Add the oil to a large pan and heat over medium high heat. When the oil is hot, add the beef and sear, about 8 minutes total, flipping occasionally to sear all sides. Cook until browned but medium rare, or to your desired doneness. The cooking time may vary depending on the cut of beef you choose. Let the steak rest for 10 minutes before slicing.
While the meat rests, prepare the dressing. Combine all ingredients in a high powdered blender and process until smooth. Thin with water to desired consistency (you should be able to drizzle it). Adjust seasoning to taste.
Add all the salad ingredients to a bowl. Slice the beef against the grain (to ensure the most tender texture) and top the salad. Drizzle with the dressing and serve.

Nutrition