Peruvian Steak Salad
Prep time
Cook time
Total time
Serves: 2
  • 1 pound sirloin steak, sliced into strips about 10 mm thick
  • 1 medium red onion, sliced into wedges
  • 84 grams mixed greens or 50/50 mixed greens, divided in half
  • ⅓ cup creamy cilantro avocado dressing, divided in half (I highly recommend Bolthouse Farms', or you could make your own)
  • 1 ripe avocado, halved, pitted, and sliced into wedges
  • cilantro sprigs (optional, for garnish)
Steak Marinade:
  • 16 grams (6 cloves) garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 16 grams (1 tablespoon) sugar
  • ½ teaspoon cumin
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • ¼ cup canola oil
  • 1 jalapeno, seeded (for mild heat) and diced
  1. Place the meat in a medium mixing bowl, then add all the ingredients for the marinade. Mix well, cover, and chill for at least one hour. Leave the meat out at room temperature for 15 minutes before cooking.
  2. When the meat is done marinating, heat up ½ tablespoon canola oil over medium-high heat in a large skillet. Add the onions and saute until they're soft, about 4-5 minutes. Add the meat with all the marinade to the skillet, and saute for 4-5 minutes (or until your desired doneness). Remove from the heat, then set aside.
  3. Place the greens on two plates. Drizzle the creamy cilantro avocado dressing over the greens. Spoon the meat and some sauce over the greens. Place half of the avocado slices on each plate. Garnish with cilantro (optional), and serve warm.
Recipe by Sprig and Flours at