Name: Chilled Texas Summer Steak Salad with Avocado-Lime Dressing
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 oz flank steak; 4 cups mixed salad greens (romaine, arugula, spinach); 1 ripe avocado; 1/4 cup extra-virgin olive oil; 2 tbsp fresh lime juice (about 1 lime); 1/2 tsp kosher salt, plus more for steak; 1/4 tsp black pepper, plus more for steak; 1/2 English cucumber, sliced; 1/4 small red onion, thinly sliced; 1/2 cup cherry tomatoes, halved; 2 tbsp fresh cilantro, chopped

Chilled Texas Summer Steak Salad with Avocado-Lime Dressing

SproutedPepper9241

This Chilled Texas Summer Steak Salad is designed for those scorching Lone Star days when you crave something hearty yet refreshing. Perfectly seared steak, chilled crisp greens, and a creamy avocado-lime dressing come together for a meal that's hydrating, satisfying, and keto-friendly. The technique of preheating your pan until smoking before searing the steak ensures a rich, flavorful crust—borrowing from wok-cooking mastery for intense flavor development. With cool cucumber, juicy tomatoes, and bright cilantro, every bite balances savory, creamy, and fresh. It’s a showstopper for summer dinners or a satisfying lunch that packs protein without the carbs or nuts.

Ingredients

Instructions

Preheat a cast iron pan over high heat until just smoking, about 3-5 minutes. Season flank steak generously with salt and pepper.
Add 1 tsp olive oil to the hot pan. Sear steak for 2-3 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly against the grain.
While steak cooks, make the dressing: In a blender, combine avocado, lime juice, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth and creamy.
In a large bowl, toss together salad greens, cucumber, red onion, cherry tomatoes, and cilantro.
Arrange salad on plates. Top with sliced steak and drizzle generously with avocado-lime dressing. Serve immediately.