Steak Salad with Chipotle Carrot Dressing

5 from 1 vote

Steak Salad with Chipotle Carrot Dressing

Reverse sear is the most easy and foolproof way to cook steak to your desired doneness. I like to use top sirloin for a leaner meal but feel free to use ribeye for a higher fat dish. Slice and top lots of fresh greens and veggies, add avocado for creaminess, and pepitas for crunch. Finally, drizzle with a sweet and spicy chipotle carrot dressing for this Mexican-inspired salad.

Course Main Course, Salad

Cuisine Latin American, Mexican

Keyword avocado, beef, bell pepper, carrot, chipotle, dairy-free, dinner, egg-free, Latin American, lunch, main, mexican, nut-free, pumpkin seeds, salad, sirloin, spinach, tomato

Prep Time 20

Total Time 50

Servings

Calories 497kcal

Author Jenny Ross

Ingredients

Steak

1 pound top sirloin or ribeye for high fat
salt and pepper to taste

Salad

1/2 cup red cabbage sliced
2 cups baby spinach
2 cups mixed greens
1/2 red bell pepper diced
8 cherry tomatoes quartered
2 radishes sliced thin
1/4 cup pepitas toasted
1/4 cup cilantro leaves
2 green onions sliced thin
1/2 avocado diced

Dressing

1 large carrot peeled and roughly chopped
1/2 shallot peeled and roughly chopped
2 teaspoons tomato paste
1 teaspoon fish sauce
1 tablespoon apple cider vinegar
1 tablespoon chipotle in adobo (I like to blend and entire can of chipotle along with the sauce and then freeze the extras for easy use later)
1 tablespoon coconut aminos
1/4 teaspoon salt
water as needed to get to a drizzling consistency

Get Recipe Ingredients

Instructions

Sprinkle the beef with salt and pepper, to taste and preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.
While steak cooks, combine all salad ingredients in a bowl and toss to combine. Set aside.
Prepare the dressing. Add all dressing ingredients to a blender and process until smooth. Add water as needed to get it to a drizzling consistency. Adjust seasoning to taste with more salt and vinegar as needed. Set aside.
Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add a small amount of avocado oil to prevent sticking. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 1 minute. Flip and cook the other side the same way.
Remove the steaks and slice (no need to rest a reverse seared steak). Place atop salad and drizzle with carrot dressing.

Notes

Protein:Energy Quotient [calories]: 1.47

Nutrition without avocado: Calories: 416 cal, Carbs: 19g, Fiber: 5g, Fat: 12g, Protein: 57g, Protein:Energy Quotient [calories]: 2.09

Nutrition