When you want something hearty, low carb and totally satisfying, this Skinny Southwest Caesar Steak Salad makes a splendidly simple lunch or dinner.
We've had a list hanging on our kitchen cupboards for 2 weeks now.
Green Juice for Breakfast.
Chicken and Greens for Lunch.
Apples for snacks.
Meat & Veggies for Dinner.
A couple of dreary winter weeks where the ground is too soft for skiing and too wet for biking have left us feeling bleak and soft in our bodies. Ready to be vigilant and proactive about our eating, so we don't feel damn sad in the morning.
Does that happen to you? Somewhere between waking up and going to sleep, your best intention slip, and suddenly you're eating cookies and wine. Professing that "tomorrow you'll be better".
A few hours later, you wake up to tight jeans and bloated belly, and wonder what in the world you were thinking? Okay. Good. It's not just me.
So, yeah. We conjured our list and have been attempting to stick to it. Having a plan really helps keep a girl (and her guy) on track Thankfully, this simple salad has proven to be one of our most effective go-to's when it comes to dialing in low carb eating. Better yet: the kids like it, so it's something the whole fam can dive into.
The steak can be quickly prepped and marinated overnight. We just ready a match of 2-3 steaks on Sunday, so they're ready for cooking all week long. Or use chicken. Either works perfectly.
The dressing is a simple lime-infused vinaigrette, which you will want to lick off your fingers. Drizzled on the salad, it makes for a vibrant bowl of flavors. Savory, salty, hearty, satisfying.
This one's a keeper. We hope you adore it as much as we do.
Skinny Southwest Caesar Steak Salad
2 servings | Overnight + 20 mins
- 3/4 lb sirloin steak
- fresh lime juice and zest
- 1 Tbsp garlic puree
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 Tbsp coconut oil
- 4-6 cups spicy spinach or spring lettuce mix
- 1/2 cup loosely-packed cilantro
- 1/4 cup shaved parmesan
- 3 Tbsp lime-infused olive oil
- 1 clove garlic
- 3 Tbsp white or dark balsamic vinegar
- 2 tbsp sweet onion, finely chopped
- salt + pepper (to taste)
Place steak in a ziptop bag with lime juice and zest, garlic puree, chili powder, cumin, salt and pepper. Mash the bag, refrigerate overnight and allow to marinate.
Melt coconut oil in a skillet over high heat. Add steak, searing until a golden crust forms, flip and cook on the other side. Allow to cool for 7 mins before slicing or dicing.
Toss steak with lettuce, cilantro and parmesan. Whisk or blend olive oil, garlic, balsamic and sweet onion together. Drizzle over salad. Salt and pepper to taste.