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1 ripe avocado
1/2 cup fresh cilantro leaves
1/4 cup Greek yogurt
1/4 cup olive oil
2 tablespoons lime juice
1 garlic clove
Salt and pepper to taste
Directions:
Preheat a grill or grill pan over medium-high heat. Rub the flank steak with olive oil and season with cumin, chili powder, garlic powder, salt, and pepper.
Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the bell peppers and onion, and sauté for 5-7 minutes until they are tender and slightly charred. Set aside.
To make the cilantro avocado dressing, combine the avocado, cilantro, Greek yogurt, olive oil, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
In a large salad bowl, combine the mixed greens, cherry tomatoes, corn, and queso fresco. Top with the sliced steak and sautéed peppers and onions.
Drizzle the cilantro avocado dressing over the salad, and garnish with fresh cilantro. Serve immediately.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings
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