Sirloin Steak Salad with Cilantro Garlic Sauce

5 from 1 vote

Sirloin Steak Salad with Cilantro Garlic Sauce

This is a flavor bomb! The steak has umami from the reduced coconut aminos and the cilantro garlic sauce is bright, tangy, and assertive, cutting through the richness of the steak nicely.

Course Main Course

Cuisine Latin American

Keyword beef, cilantro, dinner, egg-free, Latin American, lunch, main, nightshade-free, nut-free, sauce, sirloin, steak tips

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 499kcal

Author Jenny Ross

Ingredients

Steak

1 pound top sirloin cut into 2-inch cubes
5 tablespoons low-sodium gluten-free soy sauce or coconut aminos
3-5 drops stevia glycerite omit if using coconut aminos
1 tablespoon lemon juice
1/4 teaspoon steak tenderizer or salt
1/8 teaspoon black pepper fresh ground

Cilantro Garlic Sauce

4 ounces low-fat cream cheese or kite hill cream cheese if dairy-free
1/4 cup 4% cottage cheese or 1/4 cup mayo or aioli if dairy-free or higher fat
1/4 cup water
2 cloves garlic
1 tablespoon lime juice or more to taste
1/4 teaspoon salt
1 cup cilantro 1 bunch, including stems
1/8 teaspoon pepper

To Serve

1 head iceberg lettuce or butter lettuce, torn

Get Recipe Ingredients

Instructions

Marinate steak in coconut aminos, salt, and lemon for at least 30 minutes.
While the steak marinates, prepare the sauce. Combine all ingredients un a high power blender and blend until completely smooth. Adjust seasoning to taste, adding more salt and a bit of coconut aminos if it is more sour than you like. Set aside.
Heat a nonstick pan over medium-high heat. Add the beef along with the marinade and cook until browned on all sides cooked to your liking, about 7 minutes for medium rare (125ºF).
Serve over a bed of lettuce with the sauce drizzled over top.

Notes

Protein:Energy Quotient [calories]: 1.76

Nutrition