Prep Time: 2 hours 30 minutes
Cooking Time: 20 minutes
Ingredients
Directions
Preparation
1. Place sirloins in a 9x13-inch dish. In small bowl, combine olive oil, lime juice, cumin, paprika, black pepper, salt, and cayenne pepper. Rub mixture all over steaks, cover with plastic wrap, and allow to marinade in fridge for 2 hours.
2. Combine in a blender yogurt, avocados, cilantro, lime and salt. Puree 30 seconds, or until starting to come together. Add ¼ cup water & puree until smooth. Repeat process until desired consistency is reached. (You might not use all the water)
3. Divide lettuce onto 4 dinner plates. Arrange tomatoes, cucumbers and cheese on top of lettuce. Set aside.
4. Remove steak from fridge and grill over medium-high heat (3-5 minutes per side), until desired doneness is achieved. Remove steaks from grill and thinly slice. Arrange sliced steaks on top of each salad.
5. Meanwhile, heat a medium-sized skillet over high heat. Once hot, add canola oil, peppers and onion. Stirring constantly, sear vegetables over medium-high heat until wilted and slightly charred (about 5 minutes). Portion ¼ of the seared vegetables on top of each salad. Drizzle with avocado dressing and enjoy!
Nutrition Facts
Serving Size: 4
Calories: 340
Fat: 15 g
Carbohydrates: 21 g
Sodium: 700 mg
Fiber: 8 g
Protein: 35 g
Cholesterol: 80 mg