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Perfectly medium-rare sliced flank steak with refried beans and a mixed green salad with tomatoes and avocodo in a distressed gray bowl on a wood background.

Steak Salad Bowl with Refried Beans and Lime Vinaigrette

Nutrivore Score: 252
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 5 minutes
Servings 4
Calories 550kcal
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Ingredients

For the Salad

  • 8 cups mixed baby greens
  • 1 large tomato cut in wedges
  • 1 small avocado thinly sliced
  • 3 1/2 cups refried beans or 1 can, reduced sodium
  • 2 ounces cheddar cheese optional

For the Steak

  • 1 pound flank steak cut into individual portions
  • salt to taste
  • pepper to taste

For the Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/8 teaspoon black pepper
  • 1 pinch salt

Instructions

  • Prepare the avocado and tomato and set aside. Place washed greens in a large bowl and set aside. Cut flank steak into individual portions and set aside.
  • Place refried beans in a small pot and reheat on medium-low heat. Add a couple tablespoons of water if needed.
  • Heat cast iron pan on medium to medium-high heat, or a temperature appropriate for searing. Once the pan is sufficiently hot (you want the steaks to sizzle as soon as they are added to the pan) add oil to the pan. Season steak portions with salt and pepper and place presentation side down first and sear for about 5 minutes or until nicely browned.
  • Flip and sear the second side for another 3 to 5 minutes depending on the thickness and desired doneness. Remove steaks from heat at 125 degrees for medium rare and rest covered on a plate for 5 minutes.
  • While the steaks are resting, wisk the salad dressing ingredients together and dress the salad. Arrange the greens, avocado and tomato in serving bowls. Slice steak into strips against the grain and add to the serving bowl along with a serving of refried beans.

Nutrition

Nutrition Facts
Steak Salad Bowl with Refried Beans and Lime Vinaigrette
Amount per Serving
Calories
550
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
82
mg
27
%
Sodium
 
1397
mg
61
%
Potassium
 
896
mg
26
%
Carbohydrates
 
32
g
11
%
Fiber
 
13
g
54
%
Sugar
 
7
g
8
%
Protein
 
39
g
78
%
Vitamin A
 
1682
IU
34
%
Vitamin C
 
32
mg
39
%
Calcium
 
216
mg
22
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.